Ingredients
1 jar Beerenberg Sri Lankan Fish Curry 30 minute meal base
700g diced firm white fish
1 diced red onion
4 diced tomatoes
270ml tin coconut cream
15 - 20 curry leaves (optional)
Directions
Heat 1 tbsp of oil in a pan.
Add onion and curry leaves. Cook until brown.
Add contents of jar and coconut cream.
Stir to combine. Cover with lid and simmer for 10 minutes. Stir occasionally.
Add tomatoes and cook for a further 5 minutes.
Add fish and cook for a further 5 minutes.
Remove from heat. Rest for 5 minutes before serving.
