Carp Coconut Curry

Carp has a bit of a bad reputation down under, but if prepared well it can be a very tasty fish that holds up well in curries and stews.

Ingredients

• Carp, lots of chunks.

• Potato, 2 (diced).

• Carrot, 1 (diced).

• Brown Onion, 1 (diced).

• Coconut cream, 2 cans.

• Tomatoes, a few (diced).

• Cardamom pods, a few (crushed).

• Cloves, a teaspoon.

• Black pepper, a tablespoon (whole).

• Vegetable oil, a splash.

• Palm Sugar, a bit.

• Cumin, a hearty helping.

• Paprika, a fair bit.

• Chilli flakes, as desired.

Method

1. Fry the onion, cardamom, cloves and pepper corns in oil till the onion is brown.

2. Add palm sugar and dissolve.

3. Add carrots, potatoes and the coconut cream.

4. Add cumin, paprika, and chilli flakes.

5. Add extra chilli if desired, we use Caprica Chilli Sauce.

6. Cook on a medium heat till the vegetables are soft.

7. Add carp chunks and simmer for 15 – 20 minutes or until fish has cooked through.

8. Serve with whatever you want, flat bread and rice is nice.