A quick and easy creamy cod & coconut curry that’s wonderfully fragrant and so good for you!
Quick & Easy Cod & Coconut Curry
A quick and easy creamy fish curry that is both comforting and full of flavour.
Recipe type: Curry/stew
- For the curry paste
- 1 stalk of lemongrass (bashed a roughly chopped)
- 4 spring onions
- 1 fresh green chilli
- 2 cloves of garlic
- 3cm fresh ginger (chopped into a few pieces no need to peel)
- ½ tsp fennel seeds
- ½ teaspoon coriander seeds
- 1 level tsp ground turmeric
- 1 tablespoon soy sauce
- ½ tablespoon fish sauce (optional)
- ½ a fresh red chilli
- 1 tablespoon groundnut oil (but light olive oil will do)
- 1 tablespoon sesame oil
- The juice of a lime
- Main ingredients:
- 600g cod loin cut into 1" chunks
- 120g baby corn
- 250g cherry tomatoes
- 1 x 400ml tin light coconut milk
- 75g green beans or sugar snap peas
- A handful of coconut flakes (hold a few back to garnish)
- A handful coriander leaves
- Start by toasting the fennel and coriander seeds in a small skillet oo top of the hob for a couple of minutes.
- Then put all the ingredients for the curry paste into the food processor, and give it a good pulse, scraping down the sides, to make sure everything goes in.
- If necessary you can do this by hand with a good old fashioned pestle and mortar, but it does take patience and pounding!
- Take a large pan and cook the curry paste for a few minutes to bring out the flavour.
- Add the chopped cherry tomatoes and baby corn, and cook for a few minutes to soften.
- Add the coconut milk and most of the coconut flakes.
- Allow to simmer for a few more minutes.
- Add the chunks of cod and sugar snap peas or chopped fine green beans.
- Cook until the fish is just cooked through, stirring carefully to avoid breaking the it up.
- Serve with brown rice and sprinkle with the rest of the coconut flakes and coriander leaves.