Minang Fish Curry with Kimball Mushroom Tomato Pasta Sauce

Ingredients

• 4 Indian mackerel fish
• 1 can Kimball Mushroom Tomato Pasta Sauce
• 3 tablespoons cooking oil
• ½ large onion
• ½ inch ginger
• ¼ teaspoon turmeric powder
• 1 tablespoon fish curry powder
• 1 stalk lemongrass
• 2 kaffir lime leaves
• 30 ml thick coconut milk
• 500 ml water
• Salt and sugar to taste

Method

1. Heat the oil and sauté the onion and ginger until fragrant.
2. Add the fish curry powder and sauté until the oil separates.
3. Pour in the water, then add the turmeric powder, lemongrass and Kimball Mushroom Tomato Pasta Sauce. Stir well and let it simmer gently.
4. Add the cleaned Indian mackerel fish, thick coconut milk and kaffir lime leaves. Cook over medium heat for 10 - 15 minutes until the fish is fully cooked.
5. Season with salt and sugar to taste. Ready to serve.