This is a quick and easy fish curry but you could use any fish, meat or vegetables. I stuck to the original recipe and served it with brown rice. The flavours are not too hot and spicy however you can make it spicier if you want. I rather liked the mellow taste.
COCONUT & TURMERIC FISH CURRY
INGREDIENTS: serves 2-3
1 tbsp of coconut or sunflower oil
½ onion, finely chopped
½–1 red chilli (depending on how hot you like it), chopped
2 garlic cloves, finely chopped
1 heaped tsp of ground turmeric
½ tsp of garam masala
10 small dried curry leaves (if you can’t get these, up the garam masala by ½ tsp)
400g can of coconut milk
150ml of fish or vegetable stock
250g of firm white fish (try cod or monkfish), cut into chunks
1 small carrot, cut into matchsticks
1 small courgette, shaved into ribbons using a potato peeler
Juice of 1 lime
Salt and pepper
1 small bunch of coriander, chopped (optional)
HOW TO PREPARE:
Heat the oil in a pan and sauté the onion for 5 minutes, until translucent.
Add the chilli, garlic, turmeric, garam masala and curry leaves (if using) and let all the flavours cook together for another 2–3 minutes, stirring regularly to ensure it doesn’t catch.
Pour in the coconut milk and stock and simmer for 15 minutes.
Reduce the heat to barely simmering, add the fish and vegetables and cook for another 3–4 minutes until the fish is just cooked and the vegetables are still nice and crunchy.
Season well with salt and pepper. Squeeze over the lime juice, sprinkle with coriander, if you like, and serve with brown rice.