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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...h 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. 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.

Why is this healthy?

Diet

Pescatarian

Contains

Fish

Ingredients

Serves 2

Metric Imperial

olive oil

ginger

peeled and grated

mustard seeds

curry leaves

turmeric powder

sweet paprika

or Kashmiri chilli powder

peas (frozen)

defrosted, or use fresh

green lentils (cooked)

drained and rinsed

spinach (frozen)

defrosted

coconut milk (can)

water

boiling hot

haddock fillet

Swaps: cod fillet, hake

skinless, cut into 5cm chunks

lime

zest and juice

coriander

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

ginger

peeled and grated

mustard seeds

curry leaves

turmeric powder

sweet paprika

or Kashmiri chilli powder

peas (frozen)

defrosted, or use fresh

green lentils (cooked)

drained and rinsed

spinach (frozen)

defrosted

coconut milk (can)

water

boiling hot

haddock fillet

Swaps: cod fillet, hake

skinless, cut into 5cm chunks

lime

zest and juice

coriander

Share 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.

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