Description
This is a healthy curry recipe that takes less than an hour to put together. The creaminess of the coconut milks makes this curry fairly mild, but you can alter the spiciness with the quantity of fresh chilli you use.
For the fish, you can use any white fish. I usually go with cod or haddock. However, I might splurge on monk fish tails if they’re on sale at the fishmongers.
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Fresh Ginger
- 4 Tablespoons Tikka Curry Pasta
- 1 Tablespoon Cumin
- 500 grams Potatoes, Peeled And Cubed
- 400 grams Tomatoes, Quartered
- 300 milliliters Boiling Water
- 400 milliliters Coconut Milk
- 1 bunch Fresh Coriander, Chopped, Divided
- 300 grams White Fish
- 1 whole Onion, Roughly Chopped
- 4 cloves Garlic, Chopped
- 1 whole Red Chili, Finely Chopped
Preparation
Place a large, deep pan on a medium heat and add vegetable oil, followed by onion. Fry for around 3 minutes, then add garlic, chili, ginger, curry paste and cumin. Stir until all the vegetables are coated in the curry paste. Fry for another 3 minutes.
Add potatoes and tomatoes, stirring thoroughly to ensure that everything has a coating of curry paste. Leave for another 10 minutes, stirring occasionally to stop anything from sticking to the pan.
Add the boiling water and coconut milk to the pan, followed by half of the chopped coriander. Simmer for around 30 minutes. This will allow time for the potatoes to cook and the curry to thicken.
Around 15 minutes before the curry is done, get a small frying pan and dry fry the fish. The temptation here will be to keep moving the fish around in the pan, but try to leave it alone, as this will allow the fish chunks to char slightly. After around 10 minutes, tip the fish into your curry and stir it in.
Serve with a sprinkling of coriander in each bowl of curry.
