White Fish Curry

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

150mls water

600g any white fish, cut into chunks

handful fresh curry leaves (optional but worth it

handful fresh coriander leaves

To serve:

300g cooked brown rice

  1. Put all the paste ingredients into a mini food processor and blend to thick paste, adding a splash of water if required.
  2. Heat the oil in a heavy-bottomed saucepan over a medium heat. 
  3. Add the mustard seeds and fry for 30 seconds then add the paste and turmeric and fry for 2-3 minutes until fragrant.
  4. Add the water, bring to the boil and then add the fish. 
  5. 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.
  6. 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.