This mild tasting curry is a great dish to introduce your children to Indian inspired cuisine.
Coconut fish curry with peas and green beans (serves 4)
1 tbsp coconut oil
1 onion, halved and thinly sliced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 cup vegetable stock
1x 14oz can coconut milk
1 cup frozen peas
1 handful green beans, sliced
1 1/4 lb white firm fish fillets (cod or mahi mahi), sliced
sea salt and cracked black pepper
1 tbsp lemon juice
1 pinch of sugar
1 tbsp fresh chives, chopped
Heat the oil over medium heat in a large saucepan. Add the onion and ginger and saute until the onion is soft and translucent. Add the curry powder and continue to cook for a minute or two. Next, pour in the vegetable stock and coconut milk. Bring to the boil and allow to simmer, uncovered, for about 5 minutes.
Meanwhile season the fish with salt, pepper and baste with the lemon juice.
Add the peas and green beans to the sauce and place the fish pieces on top, cover and allow to cook for about 6 to 8 minutes over medium heat or until the fish is cooked through. Season to taste with salt, pepper, curry and sugar. Sprinkle with the chives and serve with rice.
