Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand
Prep:10 mins
Serves 4
250g frozen sustainable white fish, cut into bite-sized pieces 1 lime, juiced1 tsp ground turmeric3 tbsp vegetable oil or ghee1 large onion, finely chopped1 tbsp grated ginger3 garlic cloves, thinly sliced 2 tsp ground cumin2 tsp ground coriander½-1 tsp chilli flakes or powder, or to taste2 tbsp tomato purée250g prepared diced butternut squash and sweet potato mix200ml coconut milk2 tbsp tamarind paste (optional)small bunch of coriander, roughly chopped, or use mint cooked rice, to serve (about 250g uncooked weight)
STEP 1Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.STEP 2Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.STEP 3Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.STEP 4Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.
