Coconut fish curry with rice

• white fish250g frozen sustainable g

  cut into bite-sized pieces

• lime↗1

  juiced

• ground turmeric1 tsp tsp
• vegetable oil↗3 tbsp tbsp

  or ghee

• onion↗1 large

  finely chopped

• ginger↗1 tbsp grated tbsp

  grated

• garlic cloves↗3

  thinly sliced

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• chili flakes↗½-1 tsp tsp

  or powder, to taste

• tomato paste2 tbsp tbsp
• pumpkin and sweet potato mix250g prepared diced g
• coconut milk200ml ml
• tamarind paste2 tbsp tbsp

  (optional)

• coriander↗small bunch of

  roughly chopped, or mint

• готовий рис

  для подачі (приблизно 250 г у сухій вазі)

Step-by-step instructions

1. 1

   Transfer the fish to a large bowl, add ½ tsp salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Mix gently. Set aside.

2. 2

   Heat the oil in a pan over medium heat and sauté the onion until soft, about 8‑10 minutes. Add ginger, garlic, ½ tsp salt, spices and the remaining turmeric, and cook another 2 minutes until fragrant. Stir in the tomato paste and cook for another minute, stirring. Transfer the pumpkin‑sweet potato mixture to a microwave‑safe bowl, add a little water, cover and microwave on high for 3 minutes until the vegetables are tender when pierced with a fork. Pour the mixture into the pan with the onion and spices and stir.

3. 3

   Add the coconut milk, 180 ml water, tamarind paste (optional) and a pinch of salt and black pepper, and simmer over medium heat for 10‑12 minutes until the sauce thickens and becomes aromatic.

4. 4

   Add the marinated fish to the hot coconut sauce in the pan and cook for 4‑6 minutes until the fish becomes opaque and fully cooked. Break it into large pieces with a wooden spoon while cooking. Remove the curry from the heat, stir in the remaining lime juice and sprinkle with fresh cilantro, then serve immediately with rice.