Coconut Fish Curry
This aromatic and flavorful curry dish is a delightful blend of fresh spices and creamy coconut milk, creating a rich and fragrant sauce that perfectly coats tender fish and veggies. With a touch of heat from red chilies and a squeeze of citrusy lime, this dish is sure to tantalize your taste buds and transport you to a world of exotic flavors. Enjoy a comforting bowl of this curry for a satisfying and delicious meal!
— Constant Cookbook
Ingredients
- 2 red chillies
- pinch dried chilli
- 2 tbsp vegetable oil
- ½ lemon
- handful fresh coriander
- 2 tbsp vegetable oil
- ½ onion
- 1 garlic
- 1 handful peeled and chopped sweet potato
- 1 tsp curry powder
- 1 tsp cumin
- 85g/3oz cod or pollack
- ½ tin coconut milk
- 1 handful baby spinach
- ½ lime
- , to taste salt
- 2 tbsp chopped fresh coriander
Instructions
- For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.)
- For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.
- Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander.
- Spoon the curry into a bowl and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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