Fish Curry
Fish curries are some of the quickest curries to make and this one uses frozen fish that cooks in the time it takes to boil the rice – a lot less time than it takes to get a take-away delivered!
Ingredients
- 225 g brown basmati rice
- 1 tbsp vegetable oil
- 1 red onion finely chopped
- 3 garlic cloves finely chopped
- 4 cm piece of fresh root ginger peeled and finely chopped
- 1 small red chilli deseeded and finely chopped
- 1/2 tsp mild chilli powder or use hot, if you like more of a kick
- 1 tsp garam masala
- 1/2 small bunch of coriander finely chopped
- 1 tin chopped tomatoes
- 200 g passata half tom tin
- 1 tin light coconut milk
- 1/4 tsp sea salt
- 600 g frozen boneless Skinless hake fillets
- 1 lime finely grated zest and juice
Instructions
- Tip the rice into a medium saucepan, add 450ml of cold water and stir. Cover with a lid and bring to the boil, then reduce the heat to low and simmer for about 20 minutes until the rice is just tender and has absorbed all the water (leave it undisturbed during cooking).
- Meanwhile, make the curry. Heat a large sauté pan or wok until hot, then add the vegetable oil and red onion and stir-fry over a high heat for 2-3 minutes.
- Add the garlic, ginger and chilli and stir-fry for another minute, then stir in the chilli powder, garam masala and half of the chopped coriander.
- Add the tomatoes, passata, coconut milk and salt and bring to a simmer, stirring occasionally. Add the hake to the sauce (ensuring it’s all covered in the sauce), then simmer without a lid for 10-15 minutes until the sauce is thickened slightly and the fish is cooked through. The fish should flake easily when it's cooked (check with the tip of a knife); if it's not quite ready (this will depend on the thickness of the fillets), then cook for a further few minutes.
- Add the lime zest and juice and the remainder of the coriander and stir through. Serve with the hot basmati rice.