Coconut and Lime Fish Curry

Ingredients

• 700g sustainable white fish fillets (such as cod or haddock), skinless, cut into large chunks
• 2 tbsp coconut oil
• 1 onion, finely sliced
• 3 garlic cloves, finely grated
• 30g fresh ginger, finely grated
• 2 lemongrass stalks, outer leaves removed, finely chopped
• 1 red chilli, thinly sliced (plus extra to serve)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 400ml full-fat coconut milk
• 200ml fish stock
• 250g cherry tomatoes, halved
• 100g baby spinach
• 2 limes, juice of 1½, remaining cut into wedges
• 1 tbsp fish sauce
• 300g jasmine rice, rinsed
• fresh coriander, leaves and fine stems picked, to serve
• 3 spring onions, thinly sliced on an angle, to serve
• 2 tbsp toasted desiccated coconut, to serve
• lime wedges, to serve
• Mango chutney, to serve
• Warm naan breads, to serve
• Cucumber raita, to serve

Method

1. Cook the jasmine rice according to packet instructions, then remove from the heat, cover and leave to steam for 5 minutes until every grain is fluffy and separate.
2. Meanwhile, melt the coconut oil in a wide, deep pan over a medium heat. Add the onion and cook for 6–7 minutes until softened and lightly golden at the edges.
3. Add the garlic, ginger, lemongrass and red chilli. Stir and cook for 2 minutes until fragrant and the paste is clinging to the onions.
4. Add the turmeric and ground coriander, stir to coat, then pour in the coconut milk and fish stock. Tip in the chickpeas, season well and bring to a gentle simmer.
5. Add the cherry tomatoes and cook for 5–6 minutes until they begin to soften and collapse into the broth and the chickpeas have taken on the colour of the spices.
6. Reduce the heat to low. Nestle the fish chunks into the broth and cook for 5–6 minutes until the fish is just opaque and flakes easily when pressed.
7. Stir in the baby spinach and cook for 1 minute until wilted. Add the fish sauce and squeeze in the juice of 1½ limes, then taste and adjust seasoning — it wants a real lift of lime against the coconut.
8. Spoon the rice into bowls and ladle the curry over the top. Finish with fresh coriander leaves, sliced spring onions, toasted desiccated coconut and a generous squeeze of fresh lime. Serve with extra lime wedges, mango chutney, warm naan and cool cucumber raita alongside.