Fragrant Fish Curry
This Fish Curry is incredibly easy to make and delivers an exceptionally fragrant and tasty dinner in just over 30 minutes. It’s ideal for busy weeknights, and is great served with rice to soak up the delicious sauce.
How long will it take?
35 Minutes
What’s the serving size?
Serves 4
What do I need?
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tbsp coconut oil
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 1 stalk lemongrass, finely sliced
- 2 ½ centimetre piece of ginger, finely grated
- 400 g can whole peeled tomatoes
- 200 mL coconut milk
- 1 small red chilli, thinly sliced and seeds removed
- 600 g white fish fillets
- 2 tbsp lime juice
- Lime, to serve
- Flat leaf parsley, to serve
How do I make it?
- Add coriander, mustard, and cumin seeds to a mortar and add the salt. Use the pestle to grind seeds. Alternatively, add to a food processor and blitz.
- Heat coconut oil in a large frying pan over medium heat. Add onion, garlic, lemongrass, ginger, and seeds and cook for 5 minutes, tiring often until the onion has softened.
- Add tomatoes and use a spoon to crush them. Pour in coconut milk and stir, then toss in chilli. Bring curry to a gentle simmer and cook for 10 minutes or until the sauce has reduced slightly.
- Add fish and cook for 5 minutes, or until the fish is cooked through.
- Turn off heat and pour in lime juice, then stir.
- Serve garnished with lime rounds and sprinkled with parsley.
