This is not a curry for aficionados of the genre. It’s a gentle but beautifully spiced curry, and yes all right, slightly heavy on the coconut cream. I’m certainly not known for having a delicate touch! I’m always going for a hit of flavour, but I also want balance and in this case it’s the fresh lime juice that brings that to the dish so don’t leave it out.
Ingredients
- 3 tablespoons extra virgin coconut oil
- 1 large brown onion, finely diced
- 30 g ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1 long fresh red chilli, halved lengthways, seeded and thinly sliced
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon coriander seeds
- 1 teaspoon sweet smoked paprika
- 1 cinnamon stick
- 1 cup (250 ml) chicken stock
- 600 ml coconut cream
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- Sea salt flakes and freshly ground black pepper
- 4 x 160 g skinless white fish fillets, bones removed
- ½ cup coriander leaves
- 3 tablespoons toasted coconut flakes
- 1/3 cup thinly sliced spring onions, green ends only
Couscous
- 1 cup (250 ml) chicken, vegetable or fish stock
- 1 cup (200 g) wholemeal couscous
- 40 g unsalted butter
How to Make It
- Melt 1 tablespoon coconut oil in a medium saucepan over medium heat. Add the onion and saute for 8–10 minutes or until transparent. Add the ginger and garlic and cook for another 3 minutes. Add the chilli and spices, then stir for 2 minutes or until aromatic. Stir in the stock and coconut cream and simmer for 20 minutes. Remove from the heat and stand for 5 minutes. Strain and discard the solids, then return the sauce to a clean pan. Stir in the lime juice and fish sauce, then adjust the seasoning if necessary.
- Meanwhile, to make the couscous, place the stock in a small saucepan and bring to the boil. Place the couscous in a medium heatproof bowl and pour over the boiling stock. Cover and stand for 5 minutes. Add the butter and use a fork to fluff up the couscous and separate the grains. Season to taste and keep warm.
- Place the remaining 2 tablespoons coconut oil in a frying pan over high heat. Add the fish and pan-fry until golden and just cooked through (the time will vary depending on the thickness of the fillets).
- Divide the fish among serving bowls. Pour the curry sauce around the fish, then scatter with coriander leaves, coconut flakes and spring onion. Serve with the warm couscous alongside.