This indulgent fish curry is full of gorgeous spices like fenugreek powder, cumin and red chillies. Use whatever white fish you want, but we opted for cod. We all use whole coconut milk as we love the flavour, but swap for reduced-fat if you prefer.
Keyword cod, Coley, Haddock, Hake
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Servings 2people
Ingredients
1onion, finely diced
12cm piece ginger, peeled and finely diced
3garlic cloves, finely diced
2red chillies, seeds removed and finely diced
1red pepper, chopped into 1cm pieces
2tspcoriander seeds
1tspcumin seeds
Seeds of 3 green cardamom pods
2tspFennel seeds
1tspFenugreek powder
2tspturmeric
2tspmustard seeds
225gvine tomatoes, halved
60ggreen beans, chopped in 1cm lengths
4tspfish sauce
150graw King prawns
250gwhite fish - cod, haddock, hake or coley
400mlcoconut milk
1lime
30g coriander, finely chopped
Jasmine rice, to serve
Instructions
In a pestle and mortar, grind together cardamom pod seeds, fennel seeds, cumin, and coriander until they’re a fine powder.
In a heavy bottom casserole dish, heat 50ml vegetable oil. Add onion, garlic and chilli. Cook for 10 min, until lightly coloured.
Add your spice mixture, turmeric, fenugreek and mustard seeds. Cook for a couple mins until fragrant.
Add coconut milk, tomatoes, green beans and red pepper. Simmer for 10 min until soft.
Add the fish and prawns to the reduced sauce and gently cook for 5 minutes until the fish is cooked through.
Stir through the juice of one lime and the fresh coriander, check seasoning.