Quick Fish Curry

Sometimes at the end of a week you just have lots of ingredients to use up. This is a great way of making use of all your leftovers and creating a simple and tasty meal. Curries are great for this style of cooking as you can be as creative as you want and feel free to play around with adding different vegetables and spices. I just went with my gut with this recipe and created, even though I say it myself, a very tasty and satisfying plate of food. 

Print Recipe

Quick Fish Curry

Keyword

Coconut, Cod, Kale, Pepper, Tomatoes

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 handful coriander stems and leaves separated
• 1 tbsp mustard seeds
• 1 thumb sized piece fresh ginger
• 1 clove garlic
• 1 chilli
• 1 onion
• 1 tsp turmeric
• 1 tsp garam masala
• 2 sticks celery
• 1-2 peppers depending on size, mix the colours if possible
• 1 tin tomatoes
• 150 ml coconut milk
• 100 g kale
• 350 g cod loin
• 125 g basmati rice

Keyword Coconut, Cod, Kale, Pepper, Tomatoes Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 1 tsp coconut oil 1 handful coriander stems and leaves separated 1 tbsp mustard seeds 1 thumb sized piece fresh ginger 1 clove garlic 1 chilli 1 onion 1 tsp turmeric 1 tsp garam masala 2 sticks celery 1-2 peppers depending on size, mix the colours if possible 1 tin tomatoes 150 ml coconut milk 100 g kale 350 g cod loin 125 g basmati rice

Instructions

To Prepare:

1. Chop up the coriander stems and add them to a large lidded pan along with the coconut oil and mustard seeds.
2. Peel and crush the garlic.
3. Peel and slice the onion and ginger in to very thin strips.
4. Half the chilli and slice in to thin strips.

To Cook:

1. Heat the lidded pan over a high heat and occasionally stir the contents until the mustard seeds start to sizzle and pop.
2. Add the onion, ginger, chilli and garlic to the pan, lower the heat to medium and leave to fry for approx 5 minutes until onion softens.
3. Meanwhile chop up the pepper and celery in to bite size pieces.
4. Add the turmeric and garam masala to the pan and stir for 30 seconds.
5. Add the chopped veg to the pan and keep stirring for another couple of minutes.
6. Pour in the tomatoes and coconut milk, scatter in the shredded coriander leaves, and cover the pan. Leave to simmer for 10-15 minutes.
7. While the curry is simmering, cook the rice by adding the it to a small pan, pour over plenty of boiling water and leave to simmer for 10-12 minutes.
8. Cut the cod loin up in to small bite size pieces so that it doesn’t take long to cook.
9. 5 minutes before your ready to serve, add the kale to the curry pan, stir and cover again.
10. 3 minutes before the rice is ready, add the fish to the curry and replace the lid.
11. When the rice is cooked strain and serve.
12. Then check the fish is cooked and serve the curry on top of the rice.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.