December 30, 2014
1 brown onion diced
1 long green chilli deseeded and sliced thinly
2 garlic cloves diced
2cm peice of fresh ginger cut into matchsticks
1 cinnamon stick
2 teaspoons of tamarind paste
400gms tin coconut milk
1 tablespoon of curry powder
1/2 cup of chicken stock or fish stock
900gms firm white fish fillets cubed
2 tablespoons lime juice
1/2 yellow capiscum cut into 1cm peices
1 spring onion sliced
1Place fish,capiscum and spring onion into slow cooker
2In a jug combine,chilli,garlic,curry powder,cinnamon stick,tamarind paste,coconut milk,stock,lime juice.
4Gently pour over fish.
5Cook on low for 3 hours
Submitted by joanne ryan
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