Fish Curry - Tania Rosato

Ingredients:
Fish:
2 large pcs of boneless and skinless cod or monkfish tails.
For the Masala:
1/2 tin of coconut milk
4 very ripe large tomatoes
1 large onion (chopped)
2 cloves of garlic (chopped)
1/2 inch of fresh ginger (chopped)
1/2 bunch of fresh coriander
1/2 cup of fresh lime juice
1 tsp of haldi
1 tsp of chilli powder (optional)
1 fresh green chilli (optional)
salt and pepper.

Method:
Fry the fish on each side in a little oil and haldi then place in an ovenproof dish.
Meanwhile blend all the masala ingredients in a blender.
Pour over fish and place in a preheated oven. Cook for 20 min or until fish is cooked. Sprinkle with a little fresh coriander and serve with basamati rice.

You can try an alternative with chicken pcs.
Try marinading the chicken overnight in the masala then drain and fry the chicken on each side.
Place in an ovenproof dish and cover with the remaining masala.
Cook in the oven for 40 mins at 180 degrees C.