Serves 4

Fish curry recipe

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Ready in 30 minutes

1 tbsp mild olive oil
400ml can coconut milk
200ml chicken or fish stock, hot
250g potatoes, diced into 2cm cubes
150g fine green beans, trimmed
450g skinless white fish such as haddock, hake or pollack, cut into bite-size chunks
Juice of ½ lime, to taste
Chopped fresh coriander, lime wedges and steamed jasmine rice, to serve

For the paste
1 onion, roughly chopped
2 garlic cloves
2.5cm piece fresh ginger
3 medium red chillies, deseeded if you want to reduce the heat slightly
1 tsp ground coriander
1 tbsp tamarind paste
1 tsp ground turmeric
2 tsp curry powder
1 lemongrass stalk, outer layer discarded and finely chopped
Dash of olive oil, to loosen (optional)

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1. Put all the paste ingredients in a food processor with a pinch of salt and whizz until smooth – add a dash of oil if it’s a little dry.
2. Heat the oil in a wide frying pan over a medium-low heat. Add the paste and cook, stirring occasionally, for 5 minutes, until fragrant – be careful not to burn it.
3. Gently stir the coconut milk into the curry paste, then add the stock and bring to the boil. Add the potatoes, then reduce the heat slightly and simmer for about 10 minutes, until just cooked.
4. Add the beans and cook for 3 minutes, then add the fish and cook for a further 3 minutes, until just cooked through. Remove from the heat and season to taste. You may want to add a dash of lime juice at this stage. Garnish with coriander and lime wedges and serve with jasmine rice.

Nutritional info

Per serving: 518kcals, 23g fat (16g saturated), 32.1g protein, 50.7g carbs, 3.6g sugar, 0.5g salt

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