FISH CURRY

Fish tonight? Don't worry too much if you don't have every spice ingredient at home- just get creative and create a flavour you enjoy. Vegan? Don't use fish and add more veggies #genius 

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RECIPE

2 tsp garam masala

1 tsp turmeric

½ tsp smoked paprika

½ tsp cumin

250g white fish fillet, cut into bite-sized chunks

1 onion, finely sliced

2 garlic cloves, finely sliced

thumb-sized piece ginger, finely chopped or grated

400g can coconut milk

200g fresh tomatoes, halved or quartered

100g broccoli

2 cubes homemade fish stock (optional)

fresh coriander to serve

Optional extra: green beans, sweet potato, fresh peas, spinach

Combine spices in a small bowl. Coat fish with half the spice mixture and season with salt and pepper. Set aside.

In a medium lidded frying pan on a low heat, sweat onions, ginger and garlic until translucent. Add water or oil if necessary to prevent drying/burning.

Add the remaining spices and cook gently for 1 minute or until fragrant and slightly dry.

Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the fish.

Take the lid off and add broccoli and tomatoes.

Remove from the heat when vegetables are soft and stir in fresh coriander.

Season to taste and serve with basmati rice or cauliflower rice, if you like.