Coconut fish curry & rice

Description: Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand

Dietary Requirements: Gluten-free,

Cuisine: Indian

Total Cooking Time: 30 mins

Credits:

Author: Claire Thomson

Website Used: BBCGoodFood / Tasty

Rating:

Average Rating: 4.8

Number of Ratings: 12

Nutrition Data Per Serving:

high in: fibre

Ingredients:

250g frozen sustainable white fish, cut into bite-sized pieces

1 lime, juiced

1 tsp ground turmeric

3 tbsp vegetable oil or ghee

1 large onion, finely chopped

1 tbsp grated ginger

3 garlic cloves, thinly sliced

2 tsp ground cumin

2 tsp ground coriander

½-1 tsp chilli flakes or powder, or to taste

2 tbsp tomato purée

250g prepared diced butternut squash and sweet potato mix

200ml coconut milk

2 tbsp tamarind paste (optional)

small bunch of coriander, roughly chopped, or use mint

cooked rice, to serve (about 250g uncooked weight)

Equipment:

wooden spoon, frying pan, microwave, bowl,

Directions:

Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.

Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.

Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.

Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.

Estimated Recipe Prices:

Estimated Cost Per Serving: £1.74

Total Estimated Cost: £6.96

Ingredient Cost Breakdown:

250 grams frozen white sustainable fish:

£3.42

1 lime (juice):

£0.19

1 teaspoon ground turmeric:

£0.09

3 tablespoons vegetable oil:

£0.12

1 large onion:

£0.25

1 tablespoon ginger:

£0.03

3 garlic cloves:

£0.15

2 teaspoons ground cumin:

£0.2

2 teaspoons ground coriander:

£0.17

½ teaspoons powder:

£0.04

2 tablespoons tomato pure:

£0.07

250 grams cooked diced butternut squash and sweet potato mix:

£0.64

200 milliliters coconut milk:

£0.9

2 tablespoons tamarind paste:

£0.41

1 small bunch use mint: