In-A-Hurry Fish Curry


Step 1Melt the coconut oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until just starting to brown, around 5 minutes.

Step 2Add the tomato, garlic and ginger and cook, stirring for a further minute.

Step 3Add the curry powder, and cook, stirring, for a further minute until fragrant.

Step 4Slowly add the coconut cream and stock, and stir to combine. Bring to a simmer, and cook around 5 to 7 minutes or until the tomatoes start to soften.

Step 5Cut the fish into 3 cm/ 1.2 inch pieces. Add the fish, and gently poach for about 6 to 8 minutes, or until the fish is cooked through.

Step 6Divide amongst bowls, and optionally top with fresh chilies, coriander and lime wedges to serve.

Step 7Serve immediately. To prep in advance, make the sauce and then store in a sealed container in the fridge for up to three days. On the day of cooking, bring the sauce to a simmer, and the fish and cook 6-8 minutes until cooked through.