- April 2008
- Serves 4
- Ready in 30 min
If your children are fussy eaters, you can sneak fish into this delightful, family-friendly curry.
- 23g (16g saturated)
- 50.7g (3.6g sugar)
- 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)
- 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.
- 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.
- 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.
- 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.
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