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Ingredients
- 2 tablespoons vegetable oil
- 450g/1lb skinless cod fillet
- 25g/1oz plain flour, seasoned
- with salt and freshly ground black pepper
- 1 garlic clove, crushed
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 300ml/10fl oz coconut milk
- 175g/6oz cherry tomatoes, halved
- 20 fresh basil leaves
Instructions
- Heat the oil in a large preheated wok. Using a sharp knife, cut the fish
into large cubes, removing any bones. - Put the flour in a bowl, add the fish and mix until well coated. Add to
the wok, and stir-fry over a high heat for 3โ4 minutes until the fish
begins to brown. - Mix together the garlic, curry paste, fish sauce and coconut milk. Pour
the mixture over the fish, and bring to the boil. - Add the tomatoes to the mixture in the wok, and leave to simmer for
5 minutes. - Roughly chop or tear the basil leaves. Add the basil to the wok and stir.
- Transfer to serving plates, and serve hot with fragrant rice
