Saturday, 6 April 2013

VEGETARIAN LIGHT FISH CURRY



LIGHT FISH CURRY




I can’t believe it has been so long since I posted.

Lots happening in all our lives which is exciting. Also Teen V started to eat a bit of meat after two and a half years of being vegetarian, only until she is 100% better she says, so my daily quest for tasty new vegetarian recipes has diminished a little.  That said, we were also hit by a bout of the novovirus over Easter so my plans and my lovely pictures of Easter treats were redundant.


Great timing! 

Nothing mattered once that took hold. For several days food has not been a priority, as you can imagine. Thankfully we are all better and up and about again.  

Hurray!

Also it finally feels like Spring’s here after a very long cold winter. 






Primroses- it must be spring at last





After a busy day we all fancied a proper curry. Not the Friday night blow your brains out type though, something with a bit more subtlety and depth of flavour. This curry has a great mix of flavours and is very fresh, light and fragrant. It is really easy to make and very economical.  The mix of tomatoes and coconut combine really well here to create a well blended rich sauce.

So if you fancy a change try this. It’s delicious and can be made in 20 minutes.





LIGHT FISH CURRY
Serves 4
Time to make 20 minutes



INGREDIENTS:

2 onions
4 cloves of garlic
2tbsp sunflower oil
1 tsp gourmet garden ginger paste or 1 inch fresh ginger
½ tsp gourmet garden chilli paste or 1fresh green chilli
1tbsp ground coriander
1 tsp ground turmeric
1 160g can of coconut cream
1 400g can of chopped tomatoes then fill the can up half full and add
4 portions of white fish- I used frozen coley portions
2 handfuls of fresh spinach
Juice of 1/2 lime
½ tsp mango chutney


WHAT TO DO:

1.     Fry the chopped onion in the oil with the crushed garlic and ginger for about 5 minutes until softened.
2.     Add the spices- turmeric, coriander and chilli to the onions in the pan along with the tomatoes and the coconut and the mango chutney. Top up with half a can of water as well and then simmer for 10 minutes.
3.     If you are using frozen fish cut it up and add to the simmering mixture now. If you are using fresh fish wait until it has simmered before adding after 10 minutes. Fresh fish will take about 4-5 minutes to cook, frozen longer!!
4.     Season with salt and pepper and add a squeeze of fresh lime before you serve.





 
Limes





Serve with Brown rice, naam bread and mango chutney.. yumm



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