Healthy comfort food doesn’t get a lot better than a homemade coconut fish curry. This is how I do it:
- 2 grated large white onions
- 5-6 cloves of garlic
- 2 red hot chillies, deseeded if you do not like it very hot
- 2-3 cm cube piece fresh ginger
- 2 teaspoon ground turmeric
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- 2 teaspoon coriander seeds
- 3 cardamom pods
- 3-4 curry leaves
- 1 tin coconut milk
- 1 tin (400g) whole plum tomatoes (they are a better grade of tomatoes than the chopped ones)
- A bunch of corriander
- Half a lemon or lime
- 2 handfuls of spinach
- White fish – tilapia, monkfish, haddock or any firm white fish.
You can chop your onion, garlic, ginger and chillies finely with a knife or better yet put it in a food processor to make a paste. At the same time heat (in a dry pan) all of the spices until they begin to smoke and become fragrant but do not burn. Add some rapeseed oil (or vegetable oil) to the spices followed by your onions/garlic/ginger/chilli mix. You will need to take this part slowly and sweat down the onions for 15-20 minutes until soft and slightly browned. Then add your tin of tomatoes and squash them with the back of a wooden spoon. Cook for another 5 mins and then add your coconut milk. You may not need it all – use your judgement. 1/2 to 3/4 of a tin is probably fine. Add your spinach at this point until it wilts into the sauce and season with salt to taste.
Then cut your fish into large chunks and gently place on the surface of the sauce, just covered and gently boil the sauce so that the fish just cooks through. When your fish looks done (3-4 minutes only) then add your chopped fresh coriander and a squeeze of lemon/lime. Then just serve on top of steamed basmati rice. Enjoy.