A creamy South Indian Fish Curry with coconut milk ready in 30 minutes
Course: Main Course
Diet: Gluten Free
Season: All, Autumn, Spring, Summer, Winter
Diet: Dairy Free, Gluten Free
2tablespoonground nut oilfairtrade
2teaspooncumin seedsorganic, fairtrade
1onionpeeled and diced
4clovesgarlicpeeled and crushed
3cmgingerpeeled and grated
1red chillifinely diced
1tablespoongaram masalaorganic, fairtrade
1teaspoonchilli powderorganic, fairtrade
400mlcoconut milkorganic, fairtrade
750gwhite fish filletsskinned, boned
300ggreen beanstrimmed, cut in half
4tablespoonfresh coriander leavesorganic
Heat the oil in a large frying pan over a high heat, add the cumin seeds and fry until the seeds pop. This will take a few minutes. Stir occasionally so they don't burn. Popping the seeds helps release the flavour and also flavours the oil
Turn the heat down to medium, add the chopped onion, garlic, ginger and chilli and fry for around 5 minutes until soft
Add the curry powder, tumeric and chilli powder and fry for 1 minute.
Add the coconut milk, tinned tomatoes, diced and skinned fish and green beans and simmer for 10 minutes, stirring occasionally
Serve with rice or naan bread and a tablespoon of fresh coriander leaves over the top.
Use any white meaty fish such as cod, pollock, hake, haddock or coley for example. Make sure you skin the fish and remove any bones before adding it to the curry.
If you want to increase the spice, you can add more curry powder. Curry powders can vary alot in strength. Once the curry is simmering, taste it and if you want it make it hotter, add more curry powder a little at a time.
The coconut milk makes the sauce nice and creamy. You can use full fat or lite coconut milk. A lighter version will have a runnier texture.
I've added green beans to this recipe. You could also use sugar snap peas or mangetout, or leave them out.
If you want to make this curry ahead of time, you can store it in the fridge and reheat it. Try not to stir it too much as the fish is delicate and will break up. If possible, I would recommend making the sauce and adding the fish just before you need it. The fish doesn't take long to cook in the sauce and it will hold together much better this way.
Fish curry can be kept in the fridge for 2 - 3 days. Due to the coconut milk, it doesn't freeze well.