I seriously enjoy a good curry and this recipe is perfect for when I don’t have a lot of time and want a curry that’s fresh and healthy. It’s a fairly mild curry so I often to make it when I’m cooking for my family, as neither of my parents particularly like very spicy food. The coconut milks gives it a rich and creamy taste and the coriander provides it a little burst of citrus flavor.
I dry fry the fish before adding it to the curry, as this gives it a light charring and a smokey flavour, as well as an awesome texture. I chose to use haddock and cod in this recipe but any white fish will work. If it’s on sale at my fishmongers, I like to use monk fish tails as they have a really meaty texture which works well in a curry, but I haven’t used it in the recipe below because it can be so expensive and homemade curries should not cost a fortune.
I’d recommend serving it up with some fluffy basmati rice and a few naan breads to share.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1 red chilli, finely chopped
- 1 thumb of ginger, finely chopped
- 4 tbsp tikka curry paste
- 1 tbsp cumin
- 500g potatoes, peeled
- 400g tomatoes
- 1 x 400ml tin of coconut milk
- 300g cod and/or haddock, cut into chunks
- 2 handfuls of fresh coriander, chopped
Method
- Place a large, deep pan on a medium heat and add in the vegetable oil, followed by the onion. Fry it up for around 3 minutes, then add in the garlic, chilli, ginger, curry paste and cumin. Give it all a good stir until all of the vegetables are coated in the curry paste. Fry for a further 3 minutes.
- Add in the potatoes and tomatoes, stirring thoroughly to ensure that everything has a coating of curry paste. Leave for another 10 minutes, stirring occasionally to stop anything from sticking to the pan.
- Add 300ml of boiling water and the tin of coconut milk to the pan, followed by half of the chopped coriander. Then leave everything to simmer for around 30 minutes. This will give time for the potatoes to cook through and the curry to thicken.
- Around 15 minutes before the curry is done you'll want to put the rice on the boil, then get a small frying pan and add in the fish. The temptation here will be to keep moving the fish around in the pan, but try to leave it as this will allow the fish chunks to char slightly. After around 10 minutes, tip the fish into your curry and stir it in.
- Serve with a sprinkling of coriander in each bowl of curry.
Hey Laura! It’s so good to stumble upon your blog accidentally. Though I am not pescetarian fully, I get difficulty in eating food without my daily dose of fish. I know, the love for fish can do that to you and when my native Cuisine is fish based, it is hard to resist.
I love the recipe. I hardly use coconut with my fishes but your pic tempted me to try it. Subscribing for more such recipes!
That’s awesome, I’m so glad that you like the recipe! Let me know if there’s any other recipes you’d like to see us do and I’m sure we’ll be able to arrange it!
Laura
Thanks Laura. I will definitely let you know. Meanwhile you can check my food blog too if you want to try some unexplored part of Indian cuisine.
Sounds good. I just checked out your blog – really like it! Will definitely be trying out the Indian coconut sweets, they look gorgeous!
I would really like the Pescatarian 101 free download but I don’t do Facebook. I just started converting my lifestyle over to a Pescatarian lifestyle and I think this download would help me tremendously. Can you email the download link please?
Hello!
I can’t wait to try this recipe, it looks amazing.
I’d just like to know what kind of tomatoes to use. That is, are they regular raw tomatoes diced, or canned diced tomatoes, or cherry tomatoes maybe?
I’m fairly sure you don’t mean 400g of whole raw tomatoes (haha), but the recipe doesn’t specify anything beyond “tomatoes”.
Thanks for your help!
Hey Pascale, you can use cherry tomatoes for this – just slice them up roughly into small chunks and add them to the pan (they’ll break down and soften as they cook anyway).