James Tanner's coconut fish curry
Curry can be for the summertime too and James Tanner has a light and fresh coconut fish one to kick off the week.
(Serves 4)
Ingredients:
1 tbsp olive oil2 tbsp green curry paste, (ready prepared or follow to make your own recipe below)Zest and juice of 1 lime400ml coconut milk390g supermarket fish pie mix pack or similar100g broccoli, cut into small roughly 2cm florets100g sugar snap peas, cut into halves15g (small handful) fresh coriander, chopped390g supermarket fish pie mix pack or similar400g basmati rice80g toasted flaked almonds
Method:
Heat the oil in a wok or large frying pan. Add the curry paste and cook over a high heat for 1 minute then add lime zest and coconut milk. Bring to the boil, reduce the heat and simmer for 10 minutes until thickened slightly.
Add the fish pie mix, broccoli and sugar snap peas and continue to cook for 5 minutes until the fish is just cooked through and the vegetables are only just tender
Stir in the chopped coriander and lime juice. Leave to stand for a minute to allow the sauce to become creamier before serving. You will taste the true flavours of the curry paste when the sauce is slightly cooler.
To cook the rice, simply wash rice under cold running water in a sieve then pop into a large saucepan. Cover with plenty of water and bring to a simmer and cook gently for 10 minutes or according to packet instructions, stirring occasionally. When cooked drain in a colander then arrange on plates, spoon on some of the curry and sprinkle over the flaked almonds.
To make your own curry paste:
1 shallot, roughly chopped 1 inch piece of grated ginger, roughly chopped1 clove peeled garlicSmall bunch coriander, roughly chopped1 stalk of lemongrass, roughly chopped1 lime grated and juiced1 tsp coriander seeds1 tbsp Thai fish sauce1 tbsp olive oil1 tsp brown sugarPinch ground cumin
In a food processor blitz the shallot, ginger, garlic, fresh coriander, lemon grass, lime zest and juice, coriander seed, fish sauce, oil, sugar and cumin to a paste. Use 3tbsp of the paste immediately for the fish curry.
Note: Store any remaining paste in a jar or container in the fridge for up to a week.