It was super cold over the weekend, so I decided to cook some fish curry!
Method:
1 tbsp oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 red chilli, shredded
2 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
700g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size - or whatever fish you prefer!
220g pack frozen raw whole prawns
1 lime, halved
2 potatoes
Handful green beans
Handful broccoli
cooked rice, to serve
Method:
Heat the oil in a wide frying pan, then soften the onion for 4-5 mins.
Increase the heat a little, stir in the ginger, garlic and chilli, and cook for 2 mins.
Add the curry powder and sugar, and keep stirring.
When the sugar starts to melt and everything starts to clump together, add the coconut milk and 3 tbsp water, then bring to a simmer.
Add the veg - pop on the lid and simmer for around 20 minutes
Once the potatoes are about to be ready, add the fish (not the prawns). The fish will take more or less 10 minutes. Don't stir to much as otherwise the fish will all crumble.
Squeeze over half the lime
The last 2 minutes, add the prawns.
Taste for seasoning, scatter over the coriander leaves and serve with rice.
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