Coconut Fish Curry
This indulgent fish curry is full of gorgeous spices like fenugreek powder, cumin and red chillies. Use whatever white fish you want, but we opted for cod. We all use whole coconut milk as we love the flavour, but swap for reduced-fat if you prefer.

Love this recipe? You've got to try our coconut prawn curry next then.

MAKES:
2
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 50 MINS
INGREDIENTS
1 onion, finely diced
1 2cm piece ginger, peeled and finely diced
3 garlic cloves, finely diced
2 red chillies, seeds removed and finely diced
1 red pepper, chopped into 1cm pieces
2 tsp. coriander seeds
1 tsp. cumin seeds
Seeds of 3 green cardamom pods (see Tip)
2 tsp. Fennel seeds
1 tsp. Fenugreek powder
2 tsp. turmeric
2 tsp. mustard seeds
225 g vine tomatoes, halved
60 g green beans, chopped in 1cm lengths
4 tsp. fish sauce
150 g raw King prawns
250 g white fish (we used cod)
400 ml coconut milk
1 lime
30 g Coriander, finely chopped
Jasmine rice, to serve

DIRECTIONS
In a pestle and mortar, grind together cardamom pod seeds, fennel seeds, cumin, and coriander until they’re a fine powder.
In a heavy bottom casserole dish, heat 50ml vegetable oil. Add onion, garlic and chilli. Cook for 10 min, until lightly coloured.
Add your spice mixture, turmeric, fenugreek and mustard seeds. Cook for a couple mins until fragrant.
Add coconut milk, tomatoes, green beans and red pepper. Simmer for 10 min until soft.
Add the fish and prawns to the reduced sauce and gently cook for 5 minutes until the fish is cooked through.
Stir through the juice of one lime and the fresh coriander, check seasoning.
Serve with Jasmine rice.
With the back of knife, press down onto the cardamom pod, peel them open and you can extract the black seeds out of them with the tip of your knife.