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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A quick and tasty fish curry - use low fat coconut milk if desired to reduce fat and calories. Also use 1 stalk of fresh lemon grass, fresh coriander and fresh root ginger if available Also - don't just chop off the leaves of the coriander - Reserve the coriander stalks too! Ingredients:
2 tbsp lemongrass |
1 tbsp ginger |
3 cloves garlic |
1 red chili pepper, chopped |
4 spring onions, chopped |
1/2 cup coriander |
800 g cod |
1 tbsp sunflower oil |
1 tsp cumin, ground |
400 ml coconut milk |
2 small courgettes |
1 pinch salt |
1 pinch pepper |
1 cup basmati rice |
Directions:
1. Roughly chop the lemon grass, garlic, ginger, chili, spring onions and the coriander stalk and blend to a paste in a food processor or pestle and mortar.
2. Slice the cod into bite sized cubes and heat the sunflower oil in a large frying pan or wok and lightly brown the cubed fish on all sides.
3. Add the curry paste and the cumin and turn down the heat slightly.
4. When the paste has frid a little, add the coconut milk and stir well.
5. With a vegetable peeler, strip the courgettes directly into the sauce and cover with a lid.
6. After 2 minutes, take off the lid, check the fish is cooked through and season with salt and pepper. If the sauce is a bit thin, boil it down a little until it thickens.
7. Serve with torn up coriander leaves and basmati rice
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