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Fish, tomato and coconut curry
Fish, Tomato & Coconut Curry
Jules
I don't hold back on spicing. If you don't want the curry too hot, remove the seeds from the chillis and reduce to just one.
Notes on Ingredients: Use any "meaty" white fish for this dish, cod, haddock, pollock or hake. If you can't find fresh curry leaves in the supermarket you can buy on line and they keep well in the freezer to pull out when you need them.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 people
Calories 496.1 kcal
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Ingredients
  • 800 g skinless white fish (see note above)
  • 200 g tenderstem broccoli
  • 2 tbsp vegetable oil
  • 10 fresh curry leaves
  • 3 banana shallots sliced
  • 5 cm ginger finely chopped
  • 2 red chilli sliced
  • 2 tsp coriander
  • 1 tsp cumin
  • 6 cardamom pods
  • pinch nutmeg
  • 1 tsp turmeric
  • 400 g tin plum tomatoes drained
  • 400 g tin coconut milk
  • 120 ml vegetable stock
  • 2 tbsp fish sauce
  • 1 tsp soft brown sugar or palm sugar
  • 1/2 lime quartered
  • 2 spring onions sliced

Instructions
 

  • Cut the fish into 5cm chunks, season lightly with salt and set aside.
  • Blanch the broccoli for a 5 minutes, drain, rinse under cold water and set aside.
  • Heat the vegetable oil in a large sauce pan over a medium heat. Drop in the curry leaves, fry for 1-2 minutes,
    Frying curry leaves
  • Remove with a slotted spoon and set aside.
    Curry leaves fried and ready to add to curry
  • Add sliced shallots and ginger. Cook until soft, add the chilli and all the spices. Stir and cook the spice mix for a couple of minutes.
    Frying spring onions and spices
  • Tip in the tomatoes, breaking them up a little, add coconut milk and stock. Give everything a good stir, bring to a simmer, cook for 15-20 minutes or until reduced by a third.
  • Add the fish to the broth, leave to simmer for 5 minutes or longer depending on the thickness of the fish. Lastly, Stir in fish sauce, sugar and lime juice. Sprinkle with spring onions and serve with rotis or other flat bread.
    Serving fish, tomato and coconut curry

Nutrition

Calories: 496.1kcalCarbohydrates: 27.4gProtein: 43.3gFat: 25.9gSaturated Fat: 21.5gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.4gCholesterol: 86mgSodium: 1112.6mgPotassium: 1624.2mgFiber: 7gSugar: 13.7gVitamin A: 1530.7IUVitamin C: 98.1mgCalcium: 155.6mgIron: 5.8mg
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