Need some inspiration for a tasty dinner? Why not try this delicious "20-minute Coconut Fish Curry" recipe by HIF foodie Scrummy Lane. This dish combines punchy Asian flavours , a creamy coconut base and is served with rice, toasted almonds and fresh coriander. Sounds delicious!
a medium onion, sliced
2 tablespoons curry paste e.g. korma, rogan josh, madras … (adjust amount of paste to taste)
about 250 grams/8.45 ounces coconut milk (full or lower fat)
one stock cube (fish, chicken or veggie)
about 70 grams/2.5 ounces green beans (fresh or frozen)
one red (or green or yellow) pepper, chopped into large chunks
200 grams/7 ounces white fish, cut into large chunks (& defrosted if frozen, which is fine)
fresh coriander (chopped – about 2 tablespoons)
slivered almonds (about a tablespoon and a half)
rice (to serve)
lemon or lime wedges, natural yoghurt, popadoms/naan bread to serve (optional)
Heat a drizzle of oil in a large saucepan, then fry the onion gently for a few minutes until softened. Meanwhile, heat a kettle of water and then blanch the green beans for a few minutes in a small saucepan (if using fresh beans).
Add the curry paste along with a splash of water and stir for a minute or two to release the flavours.
Stir in the coconut milk and crumble in the stock cube, stir around then add the blanched green beans (or frozen green beans) and pepper. Stir around and let it simmer for a few minutes with the lid on the saucepan.
Lay the fish on top of the sauce and vegetables, then replace the lid and simmer for another 8 to 10 minutes or until the fish is just cooked.
Meanwhile, lightly toast the almonds in a dry frying pan (you could get your other add-ons ready during this time, too - rice, coriander, yoghurt, naan, lime/lemon etc.) Serve out the curry into bowls carefully (to keep the fish in large pieces), sprinkle on the coriander and almonds and add a lemon/lime wedge (if using). Enjoy with the yoghurt and your rice and/or naan and/or popadoms as you prefer.