New
Quick Fish Curry
A fast, fragrant fish curry with coconut milk and fresh chilli — on the table in 20 minutes.
Gluten-freeDairy-free
Coconut milk does most of the work here — a short simmer with garlic, chilli and curry powder, then the fish only needs a few minutes to cook through.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 red chilli, sliced
- 2 tsp curry powder
- 200ml coconut milk
- 300g firm white fish, cut into chunks
- Juice of 1 lime
- Fresh coriander, to serve
Method
- 1
Heat the oil and fry the onion for 4-5 minutes until soft.
- 2
Add the garlic, chilli and curry powder, and cook for 1 minute.
- 3
Pour in the coconut milk and bring to a gentle simmer.
- 4
Add the fish and poach for 5-6 minutes until just cooked through.
- 5
Squeeze over the lime juice, scatter with coriander, and serve with rice.
