AN EPONINE RECIPE

COCONUT FISH CURRY WITH QUINOA

Simple, easy and blinkin’ delicious

 
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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 the quinoa (or rice if you’d prefer, like in the photo)

  2. Cut the fish into hearty chunks

  3. Heat oil in a pan on a medium/low heat. When it’s warmed up, add the onion and fry until softened

  4. Add the ginger and spices, and, for two minutes or so, give it a good stir until fragrant

  5. Stir in the tamarind paste and coconut milk, crumble in the stock cube and sprinkle in the chilli flakes. Simmer for 5 minutes

  6. Add the fish and leave it to cook for 2 minutes

  7. Serve the curry on top of the quinoa, sprinkle the chopped coriander on top and serve with a lime wedge

enjoy!

 

 

 

Jet Shenkman