Coconut Fish Curry –

Ingredients

• 200ml coconut coconut cream
• 200 ml fish or vegetable stock
• 300g white fish cut into 3cm chunks (cod, haddock or monkfish)
• 2 tomatoes (chopped into small pieces)
• 4 cloves garlic(minced)
• 2.5 cm piece ginger(grated)
• ½ onion finely chopped
• 1 green chilli (diced)
• 1tsp mustard seeds
• 4-5 curry leaves
• 1 tsp turmeric
• 1tsp chilli powder
• ¼ lime
• Oil for frying(or flavoured ghee)
• Fresh coriander to garnish
• Paratha or pilau rice to serve
• 7fl. oz coconut coconut cream
• 7fl. oz fish or vegetable stock
• 2 tomatoes tomatoes (chopped into small pieces)
• Step 1 Heat 1 tbsp of oil in a pan on medium heat then add the garlic, onions and ginger and cook for about 3-4 mins until soft, but not browned.
• Step 2 Add mustard seeds, diced chilli and curry leaves and cook for another minute until seeds start to pop.
• Step 3 Mix turmeric and chilli with a splash of water and add to pan, cook for 1 more minute.
• Step 4 Add chopped tomatoes, coconut milk, lime slices and stock.
• Step 5 Bring to the boil, then turn the heat down to a very gentle simmer.
• Step 6 Add the fish and poach until it is cooked(do not over reduce as it is a liquid curry).
• Step 7 Serve in a bowl, garnished with fresh coriander and paired with pilau rice or freshly cooked paratha.