Thai Coconut Fish Curry
1-2 teaspoons sesame oil
1 tablespoon chopped fresh ginger
4 cloves of garlic
1 finely chopped pepper
2 chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon cumin
1 tablespoon soy sauce
1 tablespoon brown sugar
400 ml coconut milk
4 fillets of white fish (e.g., tilapia)
Salt and pepper
Heat half of the sesame oil in a pan and sauté the ginger and garlic for 1 minute.
Add the pepper and green onions, cooking for another minute.
Stir in the curry powder, cumin, and red curry paste, and sauté for an additional minute.
Pour in the soy sauce, brown sugar, and coconut milk. Bring the mixture to a simmer, then let it cook over low heat for a few minutes.
Preheat the broiler in your oven.
Brush the fish fillets with the remaining sesame oil and season with salt and pepper. Ensure there's a little oil under the fish to prevent sticking to the baking dish.
Place the fish under the broiler and grill until cooked through and slightly golden.
Serve the fish over boiled basmati rice, drizzling the sauce on top.