Indian coconut & tomato fish curry

The fish simmering away in aromatic spices, creamy coconut milk, sweet tomatoes and Thai basil is sensational. You can also use chicken, prawns, beef or hearty vegetables such as aubergines, courgettes or tofu in this curry.

SERVES 4

PREPARATION TIME

15 minutes

COOKING TIME

about 15 minutes

1tbsp coconut oil

1 onion, finely diced

2 garlic cloves, crushed

1 stalk lemongrass, peeled and finely sliced

2.5cm piece of fresh ginger, peeled and finely grated

1tsp each coriander, mustard and cumin seeds, freshly ground

400g tin cherry tomatoes

200ml coconut milk

1tsp chilli flakes

Sea salt

600g skinless white fish fillets, such as hake, cod or haddock, cut into 5cm pieces

200g frozen peas

24 green beans, trimmed A few fresh Thai basil leaves, thinly sliced

Jasmine or basmati rice, to serve

2 limes, halved, to serve

1 Put a large pan or an ovenproof casserole dish over medium heat and add the coconut oil. Stir in onion, garlic, lemongrass, ginger, coriander, mustard and cumin seeds and cook for 5min. Add the tomatoes, coconut milk and chilli flakes, stir, season with sea salt and freshly ground black pepper and simmer for 3min.

2 Stir the fresh fish into the curry, followed by the green vegetables and cook for 5min. Scatter the fresh Thai basil leaves on top and serve with rice and lime halves.