Shemin's Seafood Curry Paste
2 tbsp sunflower oil
1 large onion, sliced
100g Shemin’s Seafood Curry Paste
4 fresh ripe tomatoes chopped (or 300g tinned chopped tomatoes)
2 chillies slit lengthways (optional)
3 tbsps white vinegar or cider vinegar
400ml can coconut milk
1/2 tsp salt (optional)
1/2 tsp caster sugar (optional)
900g thick firm fish such as cod, haddock or monkfish
Heat the oil in a large non-stick frying pan over a medium heat.
Add the sliced onions and fry for 5 minutes, stirring regularly.
Mix the Shemin’s Seafood Curry Paste with enough water so that it is the texture of cream, then add to onions and fry on a gentle heat, stirring constantly. If the sauce gets too dry add a little more water.
Add the chopped tomatoes, chilli, vinegar and a splash of water.
Bring to a simmer and cook for 5-6 minutes until the tomatoes have softened, stirring regularly.
Pour in the coconut milk, salt and sugar into the pan. Bring to a gentle simmer.
While the sauce is simmering, cut the fish into chunks about 3cm – enough for 1 mouthful.
Stir the fish into the curry sauce and simmer for 3-5 minutes, until just cooked.
Give the pan a little shake now and again. If stirring be careful not to break up the fish as it is very delicate. Adjust the seasoning to taste.
Serve with boiled rice and fresh coriander.