Coconut Fish Curry
with coriander and lime
Fish curry is a popular genre of dish in Indian cuisine which can take many different forms. The creaminess in this particular recipe comes in the form of coconut milk, which also helps to temper the mild spices in this dish.
North Indian Style Spice Mix
Dried Chilli Flakes
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, peel and grate the garlic.
- Halve, peel and finely chop the onion.
- Trim the carrot, quarter lengthways and chop into small pieces.
- Stir the coconut milk or shake the packet to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, carrot, garlic, chilli flakes (use less if you don't like spice) and North Indian spice mix. Cook until softened, 4-5 mins.
- Add the stock powder, half the coconut milk and half the chopped tomatoes (double both for 4p).
- Simmer, covered, over medium-low heat for 12-15 mins. Season to taste with salt and pepper.
- Cut each hake fillet into 4 equal-sized pieces. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- For the last 6-8 mins of cooking time, add the fish to the pan, continuing to cook over medium-low heat.
- Loosen the sauce with a splash of water if necessary.
- Season to taste with salt and pepper.
- Roughly chop the coriander, stalks and all.
- Zest half the lime (double for 4p). Cut into thick wedges.
- Fluff up the rice with a fork and divide between bowls.
- Top with the fish curry.
- Garnish with lime zest and coriander.
- Serve with lime wedges alongside for squeezing over.