Coconut Fish Curry
- Women`s Corner
- August 21, 2022
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.
Ingredients:
- 1 onion, finely diced
- 1 2cm piece ginger, peeled and finely diced
- 3 garlic cloves, finely diced
- 2 red chillies, seeds removed and finely diced
- 1 red pepper, chopped into 1cm pieces
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- Seeds of 3 green cardamom pods
- 2 tsp. Fennel seeds
- 1 tsp. Fenugreek powder
- 2 tsp. turmeric
- 2 tsp. mustard seeds
- 225 g vine tomatoes, halved
- 60 g green beans, chopped in 1cm lengths
- 4 tsp. fish sauce
- 150 g raw King prawns
- 250 g white fish (we used cod)
- 400 ml coconut milk
- 1 lime
- 30 g Coriander, finely chopped
- Jasmine rice, to serve
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Method: 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. Serve with Jasmine rice.
This recipe is taken from https://www.delish.com/
