Fish Curry Recipe
This gluten free Fish Curry recipe is mild and full of flavour, with chunks of flaky white fish and a creamy coconut sauce. You only need a few basic ingredients and spices to whip up this delicious curry in under 30 minutes.
Servings: 4 people
Equipment
Ingredients
- 4 cod fillets (skinless and boneless)
- 1 tbsp coconut oil
- 1 star anise
- 0.5 tsp cumin seeds
- 1 onion finely chopped
- 2 fresh tomatoes finely diced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 veg stock pot
- 1.5 tbsp curry powder mild
- 400 ml coconut milk
Instructions
- Melt the coconut oil in a large pan. Add the star anise and cumin seeds to the pan and fry for 30 seconds until fragrant.
- Add the onion to the pan and fry on a low-medium heat for 7-8 minutes until softened.
- Add the ginger and garlic paste, and the tomatoes, and fry for a further 4 minutes.
- Add the curry powder to the mixture and stir well. Then add the stock pot and coconut milk. Stir well and bring to the boil.
- Turn the sauce down to a simmer, and continue to simmer on a low heat for 5 minutes. Meanwhile, cut the cod into large chunks.
- Add the fish to the sauce and mix well to submerge it. Simmer for a further 5 minutes until the fish pieces are cooked through, then serve with rice, fresh coriander and wedges of lime.
Nutrition
Serving: 1 portion | Calories: 451kcal | Carbohydrates: 8g | Protein: 47g | Fat: 26g | Fiber: 1g | Sugar: 1g
