Coconut fish curry
Serves 4 | prep 15 mins | total time
- 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)
Make the spice paste up to a day ahead; store in an airtight container in the fridge.
- 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.
- 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.
- 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.
- 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.