Coconut Fish Curry
This delicious one pot fish curry is not only extremely nutritious and delicious, but will only take you thirty minutes to make, causing it to be a perfect dish for any university student pressed for time whilst needing a good meal! This dish finds imaginative uses for the coconut in the form of an enticing spicy curry! Serves 4 based upon this recipe!
1 tbsp of sunflower/vegetable/coconut oil
1 chopped onion
1 crushed large garlic clove
1 tsp turmeric
1 tsp garam masala
1 tsp chilli flakes
400 ml of coconut milk
390 g of a fish pie mix/cod/halibut/haddock mixture
200 g peas (can be frozen!)
1 lime cut into wedges
Yoghurt and/or rice to serve
Heat the oil in a large saucepan over a medium heat before adding in the chopped onion to fry alongside a large pinch of salt.
Fry until translucent, then add the garlic and spices (add accordingly to your spice preferences, the numbers we've provided are just a guideline!) Stir and cook for another minute before adding in some water to ensure it doesn't stick and burn to the pan.
Add the coconut milk, stirring well throughout. Allow to simmer for 10 minutes.
Tip the fish pie mix/cut fish and peas into the pan, and cook until the peas are bright green and the fish is beginning to flake at around 3 minutes. Season, and add lime juice to taste.
Ladle into bowls, serving alongside yoghurt and rice. Enjoy!
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