Coconut & Turmeric Fish Curry
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Ingredients
3 small green chilies, finely chopped
3 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
2 tsp ground turmeric
Dash of oil
1 onion, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp curry powder
400ml can coconut milk
300ml fish stock or light chicken stock
500g mixed white fish such as cod, hake and monkfish
Handful of green beans
Juice of 1/2 a lime
Dash of Thai fish sauce
Jasmine rice, to serve
Method
Use a mortar and pestle or blender to bring the chilli, garlic ginger and turmeric to a paste.
Put a pan on over medium heat. Add a little oil and add the paste to the pan. Cook this for about 2-3 minutes, stir taking care not to let it burn.
Turn down the heat and add the onion. Cook for about 2-3 minutes. Add in the ground spices, stir well and cook for a minute or so. Add in the coconut milk and stock. Bring this to a simmer and allow this to cook for about 10 minutes. Add the fish and bring the liquid back to a simmer.
The fish should take 6-8 minutes to cook depending on the size of the pieces. Add the beans about 2-3 minutes before the fish is ready.
Season with some lime juice and Thai fish sauce.
Serve with steamed Jasmine rice.
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