3 thick Arctic Char, salmon or firm white fish fillets
½ cube fish stock or 100ml fish stock
2 good tbsp coconut cream or 150-200ml good quality coconut milk
Handful chopped fresh coriander
Heat the oil in a medium-sized saucepan. Add the spices from the whole spice sachet, adding the extra chilli for extra heat. Fry for 20 seconds.
Add in the base and main sauces and bring to a simmer. Add the fish stock or cube and coconut milk (if using), bring to a simmer and simmer until you have a lightly cream curry.
Add the fish and poach gently until just cooked through, around 6-8 minutes or until just flaking. Shake in the coconut cream and fresh coriander and serve hot with plain rice and or simple vegetables.
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