Fish curry with carrots and sprouts
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon ghee or vegetable oil
- 250g Skinless white fish fillets, in small chunks
- 400ml Coconut milk
- 6 cardamom pods
- 1 cinnamon stick
- 1/2 teaspoon tumeric powder
- 100g Carrots, cut into coins
- 125g Mini brussel sprouts, cleaned
- 2 tablespoons cornstarch mixed with 100ml water
- 1 tablespoon coriander/cilantro leaves, chopped
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