Coconut fish curry | Sainsbury`s Magazine

Name: Coconut fish curry | Sainsbury`s Magazine
Total time: 30 min
Ingredients: 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 limes; ½ tsp maple syrup, to taste; 2 tsp ground turmeric; 2 tsp ground cumin; 1 large onion, halved; 1 red chillies, or 2 if you want more kick; 2 garlic cloves; 3cm piece root ginger; ½ x 31g pack coriander, leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)

www.sainsburysmagazine.co.uk

A fragrant fish curry that is ready in 30 minutes

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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Ingredients

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 limes
½ tsp maple syrup, to taste
2 tsp ground turmeric
2 tsp ground cumin
1 large onion, halved
1 red chillies, or 2 if you want more kick
2 garlic cloves
3cm piece root ginger
½ x 31g pack coriander, leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)