Coconut & Turmeric Fish Curry Recipe

Ingredients

2 onions
2 courgettes
1 tbsp olive oil
150g white basmati rice
Sea salt
300ml boiling water
2 garlic cloves
A thumb of ginger
A thumb of turmeric
1 tbsp garam masala
6 curry leaves
400ml coconut milk
½ vegetable stock cube
340g fish pie mix
1 lemon

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Method

1. Peel the onions and thinly slice them. Trim the tops off the courgettes and dice them into 1-2cm chunks. Fill your kettle and boil it.

2. Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the onions and courgettes and cook for 10 mins, stirring every few mins.

3. While the veg cook, rinse the rice with cold water. Tip it into a small pan and add a pinch of salt. Pour in 300ml boiling water, pop a lid on the pan and bring back to the boil. Turn the heat down to low and simmer for 8 mins, till the rice has absorbed all the water. Take the pan off the heat and set aside, covered, for 5-10 mins to steam the rice.

4. Peel and finely chop the garlic cloves. Peel finely grate the ginger. Peel and grate the turmeric (turmeric adds its colour to pretty much anything, so you might want to grate it onto a plate or glass chopping board, and wear an apron and gloves to keep your clothes and fingers stain free).

5. Stir the garlic, ginger and turmeric into the veg. Add 1 tbsp garam masala and 6 curry leaves with a pinch of salt. Continue to cook, stirring, for another 2 mins.

6. Pour in the coconut milk. Crumble in half the stock cube. Bring to the boil, then reduce the heat slightly and bubble for 5 mins. Add the white fish pie mix. Cover the pan with a lid and simmer for 5 mins, till the fish is cooked and flaky.

7. Squeeze the juice from half the lemon into the curry. Taste and add a pinch more salt or a little more lemon juice. Divide the rice between a couple of warm bowls and top with the fish curry. Serve with the remaining lemon, sliced into wedges, for squeezing.