Coconut & Turmeric Fish Curry

Recipe by: Derval O'Rourke

You can use any white fish such as cod, hake and monkfish in this recipe

Coconut & Turmeric Fish Curry

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

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

  1. Use a mortar and pestle or blender to bring the chilli, garlic ginger and turmeric to a paste.

  2. 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.

  3. 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.

  4. 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.

  5. Season with some lime juice and Thai fish sauce.

  6. Serve with steamed Jasmine rice.

You may also like...