Fish curry with cherry tomatoes
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Main
Method
Heat two tablespoons of vegetable oil in a large frying pan or casserole. Add the chilli, ginger and garlic, cooking while stirring often for around 2 minutes so that the garlic has softened and become fragrant.
Add the spices and cook everything while stirring for another minute. Add the tomatoes next and cook for around 10-15 minutes until most of them have burst, releasing their juices into the pan. Next, add the coconut milk and season with a good pinch of sea salt.
Reduce the heat to medium low and add the hake fillets to the curry.
Cover the pan and leave to cook until the fish has just about cooked through — this should take around 7 minutes.
Tear or bruise the basil and scatter it over the curry before serving, either on its own or with rice.
Ingredients
1 red chilli, deseeded, finely sliced
1 thumb of ginger, peeled and cut into thin matchsticks
2 fat cloves of garlic, thinly sliced
400g cherry tomatoes
1 tin of coconut milk
4 skinless fillets of Irish hake, cut into chunks
vegetable oil
1 tsp ground coriander
½ tsp ground turmeric
4 cardamom pods, crushed in a pestle and mortar
a handful of basil leaves
sea salt
Method
Heat two tablespoons of vegetable oil in a large frying pan or casserole. Add the chilli, ginger and garlic, cooking while stirring often for around 2 minutes so that the garlic has softened and become fragrant.
Add the spices and cook everything while stirring for another minute. Add the tomatoes next and cook for around 10-15 minutes until most of them have burst, releasing their juices into the pan. Next, add the coconut milk and season with a good pinch of sea salt.
Reduce the heat to medium low and add the hake fillets to the curry.
Cover the pan and leave to cook until the fish has just about cooked through — this should take around 7 minutes.
Tear or bruise the basil and scatter it over the curry before serving, either on its own or with rice.
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