Coconut and Lime Fish Curry
Coriander, spring onions cut on the angle, a scatter of toasted coconut and a sharp squeeze of lime over the glossy yellow broth.
Ingredients
Serves 4- 700 gsustainable white fish fillets (such as cod or haddock), skinless, cut into large chunks
- 2 tbspcoconut oil
- 1onion, finely sliced
- 3garlic cloves, finely grated
- 30 gfresh ginger, finely grated
- 2lemongrass stalks, outer leaves removed, finely chopped
- 1red chilli, thinly sliced
- 1 tspground turmeric
- 1 tspground coriander
- 400 mlfull-fat coconut milk
- 200 mlfish stock
- 250 gcherry tomatoes, halved
- 100 gbaby spinach
- 2limes, juice of 1½, remaining cut into wedges
- 1 tbspfish sauce
- 300 gjasmine rice, rinsed
- 1 x 400 gtin chickpeas, drained and rinsed
- Fine salt and black pepper
- 15 gcoriander leaves (optional)
- 3spring onions, thinly sliced on an angle (optional)
- 2 tbsptoasted desiccated coconut (optional)
- 4 tbspmango chutney (optional)
- 4naan breads (optional)
- 160 gcucumber raita (optional)
Method
- 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.
- 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.
- Add the garlic, ginger, lemongrass and red chilli. Stir and cook for 2 minutes until fragrant and the paste is clinging to the onions.
- 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.
- 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.
- 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.
- 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.
- 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.
Per serving
- kcal
- 843
- protein
- 48.6g
- fibre
- 11g
- carbs
- 95.6g
- fat
- 30.9g
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