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Fish, Tumeric & Coconut Milk Curry
Recipe by Tiffin and Tea
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 30 mins
- Skill Easy
- Serves 4 people
Fish, Tumeric & Coconut Milk Curry
This is a fragrant, flavoursome recipe that is really quick and easy to make. It is perfect as a mid week meal.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Fish
Ingredients
- 1 tbsp Oil
- 1 Onion (diced)
- 1 inch Ginger
- 4-6 Garlic cloves (peeled)
- 1 Red chilli (chopped finely)
- 1.5 tbsp Lemongrass paste
- 1 tbsp Madras curry paste
- 2 tbsp Tomato puree
- 1 tbsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- To taste Salt
- To taste Pepper
- A handful Coriander (chopped and stems included)
- 400g tin Coconut milk
- 450g Fish (I used cod)
- Juice of 1 Lime
- 1 tbsp Honey
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Method
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Step 1
Heat oil in a large pot over medium-high heat, then add the onions. Cook for 7 -8 minutes until just golden
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Step 2
Meanwhile add the garlic and ginger to the blender with a splash of water. Blend till pureed and add to the onions along with the red chilli. Cook for 1 – 2 minutes
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Step 3
Stir in the lemongrass paste, madras curry powder, tomato puree, cumin powder, coriander powder, turmeric, salt and pepper and coriander. Turn the heat down slightly and cook for 5 minutes. Add a little water if the spices are sticking
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Step 4
Add the coconut milk and honey. Bring to the boil, then turn the heat down and allow to simmer for 2 – 3 minutes before adding the fish
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Step 5
Cover the pot and cook 5 – 10 minutes until the cod is cooked
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Step 6
Squeeze over the lime juice and enjoy with rice or your favourite side dish
