Coconut Fish Curry is pretty much a basic curry dish but the coconut milk gives it more flavor. It is a Thai and Indian inspired recipe that is ready in 30 minutes or less.
Creamy Coconut Fish Curry
1 Garlic clove, peeled and crushed
1 Red chili, deseeded and finely chopped
1 Yellow pepper, deseeded and finely chopped
1 Medium onion, peeled and very finely chopped
1 tablespoon Mango chutney
1 tablespoon Mild curry paste
1 tablespoon Freshly chopped coriander
2 tablespoon Sunflower oil
13 oz Can coconut milk
8 oz Basmati rice
1 inch Piece of root ginger, peeled and grated
1 1/2 lb Firm white fish, e.g. monkfish fillets, skinned and cut into chunks
Salt and freshly ground black pepper
Fresh coriander sprigs
Warm naan bread
Put 1 tablespoon of the oil into a large frying pan and cook the onion, pepper and garlic for 5 minutes, or until soft. Add the remaining oil, curry paste, ginger and chili and cook for a further minute.
Pour in the coconut milk and bring to the boil, reduce the heat and simmer gently for 5 minutes, stirring occasionally. Add the monkfish to the pan and continue to simmer gently for 5-10 minutes, or until the fish is tender, but not overcooked.
Meanwhile, cook the rice in a saucepan of boiling salted water for 15 minutes, or until tender. Drain the rice thoroughly and turn out into a serving dish.
Stir the chopped coriander and chutney gently into the fish curry and season to taste with salt and pepper. Spoon the fish curry over the cooked rice, garnish with lime wedges and coriander sprigs and serve immediately with spoonfuls of Greek yogurt and warm naan bread.
This is truly a good fish dish to try out. Want to spice it up? Add red chillis as desired.