Caribbean fish curry

30 MINUTES | SERVES 4 EASY | LC GF

You can use any firm white fish for this – cod, haddock and hake all work well. Look for Dunn’s River Mild Caribbean Curry Powder in the spice aisle, or use a mild Indian curry powder instead.

skinless white fish fillets 4

large lemon 1/2, juiced mild

Caribbean curry powder 2 tbsp

groundnut oil 1 tbsp

spring onions 1 bunch, sliced

ginger a small chunk, finely

grated garlic 2 cloves, crushed

scotch bonnet chilli 1, finely

chopped red pepper 1, chopped into chunks

thyme 1 tsp of leaves, chopped, plus extra to serve

coconut milk 400g

tin cooked rice to serve

• Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning, and leave to sit while you make the sauce. Heat the oil in a shallow casserole or deep frying pan with a lid. Cook the spring onions, ginger, garlic, chilli and pepper for 5 minutes, then stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 10 minutes until the sauce has thickened.

• Add the fish, pushing down into the sauce, then cover with a lid and simmer gently for 8-10 minutes or until the fish flakes easily. Scatter with a little fresh thyme and serve with rice.

PER SERVING 341 KCALS | FAT 21.3G SATURATES 15.5G | CARBS 6.9G | SUGARS 4.3G FIBRE 3.2G | PROTEIN 28.9G | SALT 0.4G