The last few weeks I have been on my late night on Thursday which is a right pain as it is the only night of the week where there are actually programmes on the tv that I want to watch!!! Some would say I should do more to influence the rota…. but this week I did not have to as I was late night yesterday and back home in good time tonight to indulge myself.
I had been looking through the Skye Gyngall book ‘My Favourite Ingredients’ which is full of inspiration and decided on a fish curry recipe which sounded delicious. The original recipe called for monkfish but I had sold out at work (outrageous stock control!) so I used cod instead. The result was truly lovely and will be a firm favourite. Here’s my version of the recipe.
Fish Curry with Coconut, lime and curry leaves
1/2 tbsp Vegetable oil
1 red onion, finely sliced
1tsp black mustard seeds
1tsp fennel seeds
1tsp coriander seeds
Bunch fresh coriander
1 garlic clove, chopped
2 red chillis, chopped
6 curry leaves- I used dried but fresh of you can get them
2 kaffir lime leaves – as above
juice of a lime
1tbsp fish sauce
1 tin tomatoes
400g white fish, cut into big chunks
2/3rds tin coconut milk
- Heat the oil in a frying pan and cook the onions until soft.
- Add all the spices and stir for 5mins until fragrant. Add the coriander stalks, chopped, along with the garlic, chillis, curry leaves and kaffir lime leaves.
- Add the fish sauce and lime juice and stir for a minute, them add the tomatoes and reduce down for 15mins until thick.
- add the coconut milk and stir through.
- add the chunks of fish and poach the fish in the sauce for 15mins until cooked through.
- serve scattered with some coriander leaves.
I can not recommend this enough, it was absolutely lovely! Yum!