Make your own coconut fish curry by watching our easy to follow cooking video. We've included the ingredients list and method to make things easier.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 82g
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- 200g red lentils
- 3 spring onions
- 1 clove of garlic
- 3cm piece of root ginger
- 1 green chilli, with seeds
- 1 tbsp vegetable oil
- 1 tsp of ground coriander
- 400g tin of coconut milk
- 1 tsp of turmeric powder
- 1 lime
- 250g white fish fillets (skinned and cubed)
- 2 tbsp fresh coriander
- 2 flatbreads to serve
- Wash the red lentils in cold water then place into a large saucepan with 1 litre of water and heat to a gentle simmer. Cook gently for 45 minutes until the lentils are soft and beginning to break down. The consistency should be thick.
- Wash and chop the spring onions into small chunks, reserving some of the green parts for garnishing. Finely chop the garlic, ginger and chilli.
- Fry the spring onions in a saucepan with a shot of oil over a gentle heat for two minutes then add the ginger, garlic, coriander powder and chilli to cook for a further minute.
- Add the coconut milk, the juice of the lime and turmeric into the spiced mixture and bring to a gentle simmer before pouring it all into the thick cooked lentils. *You may have to wait 30 minutes for the lentils to finish cooking as this part is much quicker.
- Reduce the temperature on the stove until the curry is at a poaching temperature – just a few gentle bubbles and not boiling. Place the bite-sized fish pieces in and maintain the temperature for 4-5 minutes as it poaches.
- Season the curry to taste and serve, then garnish with the reserved greens of the spring onion and roughly chopped coriander leaves and serve with breads.