Coconut Fish Curry
THIS CREAMY MILD TO MEDIUM HOT COCONUT CURRY WORK REALLY WELL WITH THE BOLD FLAVOURS OF MONKFISH TAILS, BUT COD OR SHELLFISH LIKE PRAWNS CAN ALSO BE USED.
Prepared with
Ingredients
- 7fl. oz coconut coconut cream
- 7fl. oz fish or vegetable stock
- 300g white fish cut into 3cm chunks (cod, haddock or monkfish)
- 2 tomatoes 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
Instructions
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.