Ingredients for 2 people

  • 500g firm white fish fillets, cut into chunks​
  • 1 large onion, finely chopped​
  • 3 garlic cloves, crushed​
  • 2 tbsp vegetable oil​
  • 1 tsp ground cumin​
  • 1 tsp ground coriander​
  • 1 tsp turmeric​
  • 2 small red hot chili peppers​
  • 1 tbsp tomato paste​
  • 1 can of coconut milk (400ml)​
  • 1 tbsp De Nigris Apple Cider Vinegar
  • Salt, to taste​
  • Fresh coriander leaves, chopped

For the recipe

Heat the oil in a large pan over medium heat. Add the chopped onion and fry until soft and translucent.  Add the chili peppers and crushed garlic and fry for a minute.  Add ground cumin, coriander and turmeric, and fry for another minute until fragrant.​

Add the tomato paste and fry for another two minutes, then add the coconut milk and bring to a simmer. Cook for five minutes. Add De Nigris Apple Cider Vinegar and season with salt to taste.​

Add the fish chunks and gently stir to coat them in the sauce. Cover the pan and simmer for eight to ten minutes or until the fish is opaque and cooked through.​

Serve hot with steamed rice and garnish with chopped coriander leaves.