Coconut Fish Curry
In the midst of a hectic week at work/university and wanting a nutritious meal, that doesn’t take more than half an hour to make? Try my spicy coconut fish curry, which takes under 30 minutes to prepare and cook and is one of your two recommended portions of oily fish (predominantly from the salmon) per week.
Serves 2
Ingredients
400g mixed fish pie mix (containing salmon, haddock and cod)
400ml light coconut milk
1 onion
Fresh chilli
Fresh ginger
1 tsp. turmeric
1tsp. gram masala
1 tsp. cumin
1 tsp. paprika
1 tsp. cayenne chilli powder
Fresh parsley
Methods
1. Finely dice and fry the onion for 1-2 minutes in 1 tbsp. olive oil.
2. Add the spices, gram masala, turmeric, cumin, paprika, cayenne chilli powder and the fresh chilli, ginger and garlic to the fried onion and fry for an additional 2 minutes.
3. Add the coconut milk and simmer for 2 minutes before adding in the mixed fish pie mix.
4. Poach the fish in the coconut milk for roughly 10-15 minutes on a medium heat.
5. Once cooked, add the fresh parsley to serve.
Serve with your choice of rice or simply enjoy on it’s own.
Ingredients
400g mixed fish pie mix (containing salmon, haddock and cod)
400ml light coconut milk
1 onion
Fresh chilli
Fresh ginger
1 tsp. turmeric
1tsp. gram masala
1 tsp. cumin
1 tsp. paprika
1 tsp. cayenne chilli powder
Fresh parsley
Methods
1. Finely dice and fry the onion for 1-2 minutes in 1 tbsp. olive oil.
2. Add the spices, gram masala, turmeric, cumin, paprika, cayenne chilli powder and the fresh chilli, ginger and garlic to the fried onion and fry for an additional 2 minutes.
3. Add the coconut milk and simmer for 2 minutes before adding in the mixed fish pie mix.
4. Poach the fish in the coconut milk for roughly 10-15 minutes on a medium heat.
5. Once cooked, add the fresh parsley to serve.
Serve with your choice of rice or simply enjoy on it’s own.