Thai Fish Curry

Ingredients:
Catfish fillets – 2
Red bell pepper – 1 (cut into long strips)
Carrots – 2 (cut into strips)
Scallions – 2
Cherry tomatoes – 8-10
Garlic cloves – 2 (finely chopped)
Grated ginger – 1 tsp
Lime – ½
Basil (chopped) – 1 tsp
Coconut milk – ¾ can (14 oz)
Curry powder – 2 tsp
Chicken curry masala – 1 tsp
Black pepper – ½ tsp
Salt – to taste
Olive oil – 2 tbsp

Procedure:
Drizzle 1 tbsp olive oil on the fish.

Season with salt, pepper and chicken curry masala and let sit for 10 minutes.

Meanwhile heat 1 tbsp oil in a non stick pan.

When oil is hot fry the fish until golden brown on both sides. Set aside.

In the same pan add garlic, ginger, turmeric, chili flakes, curry powder and fry.

Now add the carrots, bell peppers, scallions and cherry tomatoes, one after the other and sauté.

When vegetables start to soften add the coconut milk and bring to a boil.

When the gravy starts to boil, add the fish and simmer for a few minutes.

Remove from heat.

Add lime juice, garnish with chopped basil and serve hot with steamed rice.