We all know how good fish is for us - low fat, high protein - as well as being delicious, but sometimes it's hard to think what to do with it. Try it this way for your Good Friday Feast.
Here's a simple curry that is easy to make and most of the ingredients will be in your store cupboard.
Serves 4-6 Prepartion time : 10 mins Cooking time: 15mins
For the paste:
1 small onion, chopped
1 small tomato, chopped
80g fresh coconut, grated or chopped
6 cloves garlic, peeled
1 tsp dried chilli flakes
1 tablespoon black peppercorns
1.5 teaspoons salt
For the fish:
50ml rapeseed oil
1 teaspoon black mustard seeds or wholegrain mustard
2 teaspoons turmeric
600g any white fish, cut into chunks
handful fresh curry leaves (optional but worth it
handful fresh coriander leaves
300g cooked brown rice
- Put all the paste ingredients into a mini food processor and blend to thick paste, adding a splash of water if required.
- Heat the oil in a heavy-bottomed saucepan over a medium heat.
- Add the mustard seeds and fry for 30 seconds then add the paste and turmeric and fry for 2-3 minutes until fragrant.
- Add the water, bring to the boil and then add the fish.
- Cook for 5 minutes or until cooked through, occasionally shaking the pan gently. Avoid using a utensil to stir as it will break up the fish.
- Add the curry leaves and coriander to the pan and serve on a bed of rice.
Tip: Make a little extra (or eat less!) and enjoy in a warm pitta for lunch the next day.