Coconut Fish Curry Recipe

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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

For the spice paste

• 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)

Directions

1. In a food processor, blend the spice paste ingredients and 1 tablespoon water together until smooth – you might need to pulse a few times first.
2. Cut the fish into 2cm cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee or butter; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
3. Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
4. Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved coriander leaves, with steamed broccoli florets or sautéed bok choy.

Recipe source: sainsburysmagazine

source https://www.abellkitchen.com/2018/12/coconut-fish-curry-recipe.html

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