Meals and Courses

Fish, Coconut and Potato Curry

cook 20 mins
Tags: Quick eats
Ingredients
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely grated fresh root ginger
  • 1 green chilli, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 stalk of curry leaves
  • 1 tablespoon tamarind paste
  • 400 ml (14 fl oz) coconut milk
  • 400 g (13 oz) new potatoes, halved
  • 150 g (5 oz) cherry tomatoes, halved
  • 400 g (13 oz) skinless cod or haddock fillet, cut into chunks
Directions
  • Heat the oil in a large saucepan. Add the mustard and fenugreek seeds and cook for 30 seconds until they sizzle. Add the onion and cook for 3–4 minutes until softened.
  • Stir in the garlic, ginger and chilli, followed by the ground spices and curry leaves and cook for 1 minute. Add the tamarind and coconut milk, season to taste and bring to the boil.
  • Add the potatoes and cook for 7 minutes, then add the tomatoes and fish and simmer for a further 7 minutes until the fish and potatoes are cooked through.
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