Lazy Coconut Curry
I rely on this dish when I want to impress my wife with minimal effort. And it surprises me every time just how impactful these glorious, nutrient-ric... Read more I rely on this dish when I want to impress my wife with minimal effort. And it surprises me every time just how impactful these glorious, nutrient-rich spices are at transforming coconut milk into a gorgeous, flavourful sauce for the fish. It’s so simple and uses largely store-cupboard ingredients. If I see a good piece of white fish at the fishmongers and I feel like something lazy but healthy, I make this easy dish. You can use coriander leaves instead of the fenugreek at the end to garnish, but if you can get these dried leaves, they make a world of difference to the flavour. I rely on this dish when I want to impress my wife with minimal effort. And it surprises me every time just how impactful these glorious, nutrient-rich spices are at transforming coconut milk into a gorgeous, flavourful sauce for the fish. It’s so simple and uses largely store-cupboard ingredients. If I see a good piece of white fish at the fishmongers and I feel like something lazy but healthy, I make this easy dish. You can use coriander leaves instead of the fenugreek at the end to garnish, but if you can get these dried leaves, they make a world of difference to the flavour.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
TRY MORE RECIPES for healthy curries
NUTRITION PER SERVING (Read more)
Notes
Protein boost: Add more haddock, use extra lentils.
Plantpoints
protein
fibre
vegetables
Ingredients
Method
1. Add the olive oil to a large sauté pan over a medium heat. Stir in the ginger, mustard seeds and curry leaves, then cook for about 1 minute until the mustard seeds start to pop.
2. Stir in the turmeric and chilli powder or paprika before adding the peas and lentils. Stir until combined, then add the spinach and coconut milk with the hot water and bring to a simmer. Turn the heat to low and cook for 10 minutes, stirring occasionally, to infuse the flavours. Season with salt and pepper.
3. Rub the fish in half of the lime juice and add it to the simmering coconut curry. Cook for 6–8 minutes until the fish is opaque white and starting to flake. Finish with a sprinkling of fenugreek or coriander leaves, if you like, as well as the remaining lime juice and the zest.
Notes
Protein boost: Add more haddock, use extra lentils.
User comments (21)
Delicious recipe packed with flavour! Will add to my weekly rotation. Restaurant style plate
Loved this curry. Flavours were deep and layered despite taking hardly any time to cook. Unfortunately I added the fish before the sauce had thickened enough so it was more like a soup than a curry. Would definitely make again
Fabulous dish. Will make this again soon.
Really tasty easy and filling thank you 🙏
Such a yummy meal 10/10 will make this again!!!! Fenugreek should be added to ingredients list
This was super easy and next to no effort. We absolutely loved it, I can see this will become a real favourite go to midweek meal. I swopped the lentils for queen chickpeas as that’s what he had to use up, and it was perfect.
This gave me good energy, however, taste wise it didn't quite do it for me
Tasty and easy too cook. Also if you make the sauce you can freeze it for later, just adding the fish when you cook
Gorgeous recipe. Mine was not as thick as I hoped but I used frozen peas. Otherwise delicious.
Very tasty. Perfect topped up with chilli flakes for some heat.
Very tasty and doesn’t take too long to prepare. Note: ingredients should include chilli powder and fenugreek, latter is optional
Delicious and very easy, had it with noodles
Loved it
Very easy and tasty - definitely will make again
Thy is my favorite recipe so far
Really very good. I misunderstood the recipe and use smoked haddock (yellow colored smoked fish fillets) but it was a real success (no salt added though because the smoked fish is already salted.
Delicious and filling
So easy to make, very filling, really tasty
Simple prep and really tasty.
Tasty quick recipe. No hot but gentle heat, I had no curry leaves so had to put curry powder in instead
This turned out really runny and more like a soup than curry. The fish wasn't frozen, so I'm assuming the lentils were too full of water. Also how much is 1 tin of coconut milk? I used 400g, maybe that was too big?