Coconut Fish Curry Recipe

Ingredients :

Serves 4

• 2 tbsp sunflower oil

• 1 medium onion, peeled and very finely chopped

• 1 yellow pepper, deseeded and finely chopped

• 1 garlic clove, peeled and crushed

• 1 tbsp mild curry paste

• 2.5cm / 1 inch piece root ginger, peeled and grated

• 1 red chili, deseeded and finely chopped

• 400ml can coconut milk

• 700g / 1½ lb firm white fish, e.g. monkfish fillets, skinned and cut into chunks

• 225g / 8oz basmati rice

• 1 tbsp freshly chopped coriander

• 1 tbsp mango chutney

• salt and freshly ground black pepper
  
  To serve :

• lime wedges; fresh coriander sprigs, ewe's milk Greek yogurt; warm naan

Method :

1. Put 1 tablespoon of the oil into a large frying pan and cook the onion, pepper and garlic for 5 minutes, or until soft. Add the remaining oil, curry paste, ginger and chili and cook for a further minute.

2. Pour in the coconut milk and bring to the boil, reduce the heat and simmer gently for 5 minutes, stirring occasionally. Add the monkfish to the pan and continue to simmer gently for 5-10 minutes, or until the fish is tender but not overcooked.

3. Meanwhile, cook the rice in a saucepan of boiling salted water for 15 minutes, or until tender. Drain the rice thoroughly and turn out into a serving dish.

4. Stir the chopped coriander and chutney gently into the fish curry and season to taste with salt and pepper. Spoon the fish curry over the cooked rice, garnish with lime wedges and coriander sprigs and serve immediately with spoonfuls of Greek yogurt (avoid if intolerant of ewe's milk) and warm naan bread.

Nutritional Facts per 100g :

energy 139kcals/583kj

protein 9g

carbohydrate 19g

fat 3g

fiber 0.4g

sugar 2.6g

sodium 0.2g

√  cow's milk-free    √  egg-free    √  wheat-free     √  nut-free