Coconut fish curry
A lightly spiced creamy fish curry which is super-quick and easy. It would be delicious with prawns too. Serve with steamed greens vegetables or cauliflower rice.
Prep 15 mins. Total time 30 mins
Get ahead make the spice paste up to a day ahead, store in an airtight container in the fridge.
600g sustainably sourced firm white fish, such as pollock or cod
1 tsp mustard seeds
2 tsp ghee (or butter)
1 x 400ml tin full-fat coconut milk
1 tsp tamari (gluten-free soy)
1/2 tsp maple syrup, to taste
For the spice paste
2 tsp ground turmeric
2 tsp ground cumin
1 large onion, halved
1 red chilli, or 2 if you want more kick
2 garlic cloves
3cm piece root ginger
1/2 x 31g pack coriander, leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
- In a food processor, blend the spice paste ingredients and 1 tablespoon water together until smooth – you might need to pulse a few times first.
- Cut the fish into cm cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee or butter; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
- Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
- Turn off the heat, add the tamari and squeeze over lots of lime-juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved coriander leaves, with steamed broccoli florets or sautéed look chop.
From Sainsbury’s Magazine