Serves 4
Your friends and family will be very impressed when you dish up this fish curry, just don’t tell them how easy it was to make! (Although they’ll all be asking for the recipe!)
Ingredients:
- 1 onion (sliced)
- 3tbsp sunflower oil
- 1 red pepper(sliced)
- 2 garlic cloves (finely chopped)
- 1tsp black mustard seeds
- 1tsp ground coriander (roughly chopped)
- ¼ tsp turmeric
- ¼ chilli powder (for a mild curry, add more if you like it spicy)
- 1 thumb sized piece of root ginger, peeled & finely chopped
- 400ml coconut milk
- 175ml water
- 500g cod (or any white fish) in chunks
- 4 shallots (sliced)
- Coriander leaves
- 1 lime
Method:
- Fry the onion in 2 tbsp of sunflower oil until golden. Tip in the sliced red pepper, chopped garlic and mustard seeds. Fry for 3 mins.
- Add the coriander, turmeric, chilli powder, and ginger. Stir fry for 1 min.
- Pour in the coconut milk and water and simmer for 8-10 mins, until slightly thickened.
- Add the fish and allow to poach for 4-5 mins, until cooked through. While this is happening, fry the sliced shallots in 1tbsp sunflower oil until golden and crisp.
- Cut the lime in half and squeezed half over the curry to finish. Serve with basmati rice, topped with crunchy shallots and coriander leaves, with a wedge of lime in the side.
- Enjoy your fish curry!
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