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Fried fish & tomato curry
- 2 tbsp vegetable oil , plus 2 tsp
- 2 onions , thinly sliced
- 8 large vine tomatoes , roughly chopped
- 4 garlic cloves
- thumb-sized piece ginger , roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- large handful coriander , finely chopped, plus extra sprigs to serve
- 500g pollack fillets, skinned
- 6 tbsp plain flour
- basmati rice , to serve
Directions:View on BBC Good Food
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