Fish curry recipe | delicious. magazine

Ingredients

• 1 tbsp mild olive oil
• 400ml can coconut milk
• 200ml chicken or fish stock, hot
• 250g potatoes, diced into 2cm cubes
• 150g fine green beans, trimmed
• 450g skinless white fish such as haddock, hake or pollack, cut into bite-size chunks
• Juice of ½ lime, to taste
• Chopped fresh coriander, lime wedges and steamed jasmine rice, to serve
• For the paste
• 1 onion, roughly chopped
• 2 garlic cloves
• 2.5cm piece fresh ginger
• 3 medium red chillies, deseeded if you want to reduce the heat slightly
• 1 tsp ground coriander
• 1 tbsp tamarind paste
• 1 tsp ground turmeric
• 2 tsp curry powder
• 1 lemongrass stalk, outer layer discarded and finely chopped
• Dash of olive oil, to loosen (optional)