PREP TIME 10 minutes
COOK TIME 15 minutes
2cm ginger, grated
1 shallot, diced
2 cloves garlic, grated
2 tbsp Pukara olive oil
3 bay leaves
1 packet Old El Paso chili spice mix
2 tbsp tomato paste
1 litre chicken stock
1 tsp sugar
Tasman sea salt
2 tomatoes, diced
½ tin coconut cream
2 fillets flathead, roughly chopped
½ bunch coriander, to serve
Add ginger, shallot, garlic and bay leaves into an oiled pot on a medium heat before leaving to sauté for approx 5 minutes.
After approx 5 minutes, add chili spice mix and stir for approx 30 seconds before adding tomato paste and chicken stock and reducing by a quarter.
Once reduced by a quarter, add a pinch of sugar and salt and leave for approx 1 minute before adding coconut cream and flathead and leaving to poach for approx 3 minutes.
After approx 3 minutes, add tomatoes and cook for a further 2 minutes.
After approx 2 minutes, serve curry with coriander on top.