Stashcook: Meal Planner & Recipe Keeper

Coconut fish curry & rice Recipe

Name: Coconut fish curry & rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250g frozen sustainable white fish, cut into bite-sized pieces; 1 lime, juiced; 1 tsp ground turmeric; 3 tbsp vegetable oil or ghee; 1 large onion, finely chopped; 1 tbsp grated ginger; 3 garlic cloves, thinly sliced; 2 tsp ground cumin; 2 tsp ground coriander; ½-1 tsp chilli flakes or powder, or to taste; 2 tbsp tomato purée; 250g prepared diced butternut squash and sweet potato mix; 200ml coconut milk; 2 tbsp tamarind paste (optional); small bunch of coriander, roughly chopped, or use mint; cooked rice, to serve (about 250g uncooked weight)

Good Food

Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand

Ingredients

250g frozen sustainable white fish, cut into bite-sized pieces

1 lime, juiced

1 tsp ground turmeric

3 tbsp vegetable oil or ghee

1 large onion, finely chopped

1 tbsp grated ginger

3 garlic cloves, thinly sliced

2 tsp ground cumin

2 tsp ground coriander

½-1 tsp chilli flakes or powder, or to taste

2 tbsp tomato purée

250g prepared diced butternut squash and sweet potato mix

200ml coconut milk

2 tbsp tamarind paste (optional)

small bunch of coriander, roughly chopped, or use mint

cooked rice, to serve (about 250g uncooked weight)

Method

Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.

Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.

Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.

Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.

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