Creamy Coconut Curried Fish Soup
1 kg fish (I used an Albacore loin)
1 brown onion finely chopped
1 long red chilli, finely chopped
2 sticks of celery, finely chopped
2 cloves of crushed garlic
4 medium potatoes, peeled and cubed
800 ml coconut.
2 tbsp curry powder.
Splash of sesame oil
Cut the fish into 5cm “steaks” and liberally coat with curry powder, heat a fry pan pour in a splash of sesame oil and seal the fish on all sides and remove from the pan and set aside.
Re-heat the pan add another splash of sesame oil and fry the onions, garlic, celery and chilli and fry until softened.
Tumble in the potatoes, water and coconut milk, bring to a boil and simmer for 25-30 minutes.
Place the sealed fish back in the pan for 2 minutes to re-heat then serve.