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-r...ich 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.
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 (5)
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?