grilled fish curry

Serves: 4

Ingredients:
4 fish fillets (hake, snapper, barracuda)
1 teaspoon vegetable oil
black pepper to taste
1/2 teaspoon coconut oil
1 cup sliced onion
2 tablespoons minced ginger
2 cloves garlic, minced
1 green chilli sliced
1/2 teaspoon fennel seed
1 tablespoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup sliced red bell pepper
2 cups sliced celery
2 cups sliced bok choy
1 cup fat reduced coconut milk
1 tablespoon fresh coriander leaves

Method:
place the fish fillets in an oven-proof pan and top with oil and black pepper. grill in the oven for 4-5 minutes or until just golden brown and crispy.
in a large pot, heat the coconut oil and the onions. cook for 2 minutes and then add the ginger, garlic, chilli and dried spices. cook for 1 minute.
stir in the vegetables and allow to cook for 4 minutes.
pour in the coconut milk and simmer for 3 minutes. add the fish and garnish with fresh coriander leaves.