A great batch meal to make up portions to save for later...or cook for your friends! There is freedom to mess about with the spice and cut out some of the chillies if flaming hot isn't for you! Great served with rice and/or a naan!
Prep-time: 10 minutes
Cook-time: 30-35 minutes
Ingredients (serves 4)
- 1 tsp turmeric
- ½ tsp salt
- 2 tsp plain flour
- 1 tbsp lemon juice
- 175g fish (cod or haddock recommended but I like to use salmon sometimes to change it up!)
- 1 tsp cumin
- 1tsp black pepper
- 2 cloves of garlic – finely chopped
- 2 tsp ginger
- 1 red chilli pepper – seeded and finely chopped
- 1 onion – chopped
- 3 green chilli peppers - sliced
- 400g tinned tomatoes
- 2 tsp tomato puree
- 400ml coconut milk
- Combine turmeric, salt, and flour. Sprinkle fish with lemon juice then rub (or sprinkle if you'd rather not get too dirty!) the turmeric mix over the fish to coat it.
- Combine the cumin, ginger, coriander and black pepper with the chopped garlic and red chilli. Set the spice mix to the side.
- Heat oil in a large frying pan or wok and fry the fish on a medium heat for 1-2 minutes on each side to brown them. Remove and set to the side.
- Top up the oil and fry the onions 5-6 minutes to soften but not brown. Add the green chillies and cook for 1-2 minutes.
- Add the spice mix, tinned tomatoes and tomato puree and fry for 1 minute.
- Add the coconut milk and stir until fully incorporated, then bring it to the boil and simmer gently for 10 minutes. I sometimes like to leave it a little longer if it hasn't thickened up too much by this point. Add the fish and break it up a little in the pan and simmer for another 6-8 minutes.
This recipe also works well with chicken, in which case do not remove from the pan like the fish but keep it cooking throughout to ensure it is cooked through!
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