Fish curry
Not a lover of hot curries but like the spice? This dish offers flavour without heat. Peshwari naan goes perfectly with this curry because it has grated coconut inside. Why not give it a try!
Skill level
Preparation
5minutes
Cooking time
20minutes
Ingredients
Serves 4
- Olive oil for cooking
- 1 onion, chopped
- 2 cloves garlic, crushed
- ½ tsp pureed ginger
- 2 tbsps tikka masala paste
- 400ml coconut milk
- 400g haddock or monkfish, skinned, deboned and chopped into thick chunks
- Pinch black pepper
- Small bunch fresh coriander, chopped, with the stalks discarded
Method
- Pour the olive oil into a frying pan and heat. Add the onion first to soften, then add in the garlic and pureed ginger.
- Add the two tablespoons of tikka masala paste and mix through, then slowly pour in the coconut milk while mixing firmly. Make sure it’s well mixed.
- Take the thick chunks of haddock or monkfish – both are equally tasty, but the monkfish adds a really meaty texture to the curry – and add to the sauce with the chopped coriander and pinch of black pepper.
- Simmer for around 5 minutes for haddock or 6–8 for monkfish. You’ll know when the fish is cooked perfectly because it looks a healthy white and starts to flake. If you overcook it, the fish will lose its firmness.
- Serve with pilau rice.
Lee, RNLI Supporter, Bournemouth
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