ANOTHER EPONINE RECIPE

COCONUT FISH CURRY WITH QUIONA

Simple and delicious! Perfect for when one can think of nothing worse than cooking . . .

Enjoy :-) 

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Serves 4

INGREDIENTS:

500g white fish

2 teaspoons of sunflower oil

1 finely chopped onion

1 thumb of grated ginger

1 teaspoon each of ground coriander, cumin and tumeric

2 teaspoons of tamarind paste

400mL can of coconut milk

1 low-salt fish stock cube

1 teaspoon of chilli flakes

A handful of fresh, chopped coriander

Lime wedges to serve

Quinoa 

RECIPE:

1. Prepare quinoa (or rice if you'd prefer).

2. Cut white fish into chunks. 

3. Heat oil in a pan over a medium-low heat. When hot, add the onion and fry until softened. Add the ginger and spices and stir for 2 minutes or so until fragrant.

4. Stir in tamarind paste and coconut milk, then crumble in stock cube and add chilli flakes. Simmer for 5 minutes.

5. Add the white fish to the pan and leave to cook for 2 minutes.

6. Serve the quinoa and curry, sprinkle the chopped coriander on top and add the lime wedge for squeezing.

 

 

 

Jet Shenkman