Super weekday suppers: Indian coconut & tomato fish curry
You can also use chicken, beef, prawns or hearty vegetables such as aubergines, courgettes or tofu. It freezes well, so I double the recipe and freeze half for when I want a day off cooking.
1 tbsp coconut oil
1 onion, finely diced
2 garlic cloves, crushed
1 stalk lemongrass, peeled and finely sliced
2.5cm piece of fresh ginger, peeled and finely grated
1 tsp coriander seeds, freshly ground
1 tsp mustard seeds, freshly ground
1 tsp cumin seeds, freshly ground
400g can cherry tomatoes
200ml coconut milk
1 tsp chilli flakes
600g skinless white fish fillets, such as hake, cod or haddock, cut into 5cm pieces
200g frozen peas
24 green beans, trimmed
a few fresh Thai basil leaves, thinly sliced
sea salt and freshly ground black pepper
jasmine or basmati rice and 2 limes, halved, to serve
- Place a large saucepan or an ovenproof casserole dish over a medium heat and add the coconut oil.
- Stir in the onion, garlic, lemongrass, ginger, coriander, mustard and cumin seeds and cook for 5 minutes. Add the canned tomatoes, coconut milk and chilli flakes, stir, season with salt and pepper and simmer for 3 minutes.
- Stir the fresh fish into the curry, followed by the green vegetables, and cook for 5 minutes.
- Scatter the fresh Thai basil leaves on top and serve with rice and lime halves.