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!