Goan fish curry


Serves 4 Ready in 20 min­utes, plus 2 hours in the slow cooker

300g new pota­toes, sliced about 5mm thick 2tsp curry pow­der 1tsp turmeric 4 gar­lic cloves, crushed 2cm piece fresh root ginger, peeled and finely grated 300ml boil­ing vegetable stock 800g thick skin­less and bone­less white fish fil­lets 75g frozen peas 200g baby leaf spinach 100ml re­duced-fat co­conut milk 4tbsp fat-free nat­u­ral yo­ghurt Salt and black pep­per Chopped red chilli, to serve Boiled dried rice, to serve 1 Put the pota­toes, curry pow­der, turmeric, gar­lic, ginger and stock into a large saucepan over a high heat. Bring to the boil, then cover and re­duce the heat to very low, and sim­mer for 10 mins. 2 Ar­range the fish on the base of the slow cooker pot. Pour over the potato mix­ture, then cover and cook on low for 1½ hours. Scat­ter over the peas and spinach and pour over the co­conut milk. Cover again, and cook for a fur­ther 30 mins. 3 Us­ing a slot­ted spoon, trans­fer the fish and veg­eta­bles into shal­low bowls. Stir the yo­ghurt into the sauce left in the slow cooker pot, sea­son to taste and spoon over the fish and veg­eta­bles. Scat­ter over the chilli and serve with rice.

Tip Don’t have a slow cooker? Sim­mer every­thing over a low heat for 20 mins or un­til the pota­toes are ten­der and the fish is cooked through, ad­ding the peas and spinach for the last 3-4 mins.

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