Curry Paste Ingredients:

Whiz together the following…

• 1 onion chopped
• 1-2 medium red chillis (or 1/3 tsp chilli powder)
• 2 tsp fresh or crushed ginger
• 2 cloves/ tsp of crushed garlic
• 1 lemongrass stalk (works okay without this)
• 1 heaped Tbsp fresh coriander stalks (leaves for garnish later)
• 1 1/2 tsp tumeric
• 1tsp tamarind paste (or rice wine vinegar/white wine vinegar + brown sugar as substitute)
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil

Curry Ingredients:

• 1 Tbsp olive oil
• 3 haddock or cod fillets (approx 450g)
• Vegetables such as:
  • Spinach
  • Leek
  • Carrot
  • Peas
• 400ml can full-fat coconut milk
• 2 tsp fish sauce
• 2 tsp brown sugar
• 1 Tbsp lime juice (or lemon as substitute)
• Optional serving garnishes: Toasted cashews, finely sliced chilli, coriander leaves
• Boiled rice optional, or just add plenty of veggies

Method

1. Whiz the curry paste ingredients together.
2. Chop up any of the vegetables to be added to the curry dish – carrots/leek/etc
3. Smear half the curry paste on the fish and fry on both sides in a large pan.
4. Pre-cook the chopped up vegetables in another fry pan.
5. Add the remaining curry paste, coconut cream, cooked veggies, and other ingredients to the fish pan.
6. Stir to mix around the flavours and it’s okay if fish breaks into smaller pieces. Simmer for 5 mins.
7. Serve and season!