Creamy Lemon & Black Pepper Fish Curry

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Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 4 Servings

A rich, fragrant fish curry with tender pieces of fish simmered in a creamy coconut sauce, finished with the bright, peppery flavour of mi butter Lemon & Black Pepper.

Ingredients

• 600 g firm white fish fillets, cut into large chunks (hake, kingklip or cod)

• 2 tbsp mi butter Lemon & Black Pepper

• 1–2 tsp mi salt Smoky Paprika Sea Salt Blend, to taste

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 1 red pepper, sliced

• 1 tbsp curry powder

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tbsp tomato paste

• 400 ml coconut milk

• 150 ml fish stock or water

• 1 tbsp fresh lemon juice

• Fresh coriander, to garnish

• Black pepper, to taste

• Fresh chilli, optional

Lemon & Black Pepper

ZAR 138.00

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mi salt blend - Smoky paprika

ZAR 40.00

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Method

1. Build the flavour

Melt the mi butter Lemon & Black Pepper in a large pan over medium heat. Add the onion and red pepper and sauté for 4–5 minutes until softened. Stir in the garlic and ginger and cook for another minute.

2. Add the spices

Stir in the curry powder, turmeric, cumin and tomato paste. Cook for 1–2 minutes, allowing the spices to release their aroma.

3. Create the creamy sauce

Pour in the coconut milk and stock. Add a little mi salt Smoky Paprika Sea Salt Blend and black pepper. Simmer gently for 8–10 minutes until the sauce thickens slightly.

4. Cook the fish

Gently place the fish into the sauce. Simmer for 6–8 minutes, depending on the thickness, until the fish is opaque and flakes easily. Avoid stirring too vigorously so the pieces remain intact.

5. Finish and serve

Stir in the lemon juice. Taste and adjust the seasoning. Garnish with fresh coriander and serve with fluffy basmati rice, steamed broccoli and a crisp carrot salad.

mi pentrē tip: Stir a small knob of mi butter Lemon & Black Pepper into the curry just before serving for an extra silky finish and a fresh citrus-pepper lift.

Two mi favourites, one delicious curry. Let mi butter Lemon & Black Pepper and mi salt Smoky Paprika Sea Salt bring depth, warmth and a little extra magic to your next fish supper.