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.

SERVES 4

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.

 

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