Straightforward-cook Fish curry

 

Everything ‘foodie’ has to have complex, compound adjectives nowadays … Pan-seared, line-caught, hand-reared, self-pincing crab claws, just-past-sell-by-date corned-beef sandwich. Any kind of white fish will do for this simple fish curry but make sure it has no bones (about it). 

Cost per student: £1.40 (1.60)

 

Preparation time: 15 minutes. Cooking time: 40 minutes

​

Ingredients (serves 4)

500g of boneless white fish (cod, hake, coley or haddock). If using frozen fish increase step 4 cooking time to 15 minutes.

200ml coconut milk

2cm of root ginger, peeled and sliced

4 cloves of garlic, peeled and chopped

400g tin of tomatoes

1 large onion, peeled and finely chopped

1 teaspoon of turmeric

200ml (2/3 cup) of water

1 teaspoon of chilli powder

1 teaspoon of cumin

Salt and pepper

 

Equipment

1 large saucepan or frying pan

Sharp knife

Chopping board

 

1. Heat oil in the pan and cook onions on medium heat for 5 minutes, occasionally stirring.

​

2. Add the turmeric and chilli powder and stir for 2 minutes.

 

3. Add the ginger, garlic, cumin, coconut milk, water and tomatoes, bring to boil, reduce heat and simmer for 10 minutes.

 

4. Lay the fish on top of the sauce, sprinkle with pepper, put a lid on the pan and cook on a medium-low heat for 12 minutes. Serve with rice (10 minutes) or boiled potatoes (20 minutes).