Fish and tomato curry
Fish curry may sound like a faff, but it can be fast because the fish itself cooks through in a matter of minutes. All you need to do is create a flavoursome,spicy sauce first, which is easy, as this recipe demonstrates.
2 tablespoons vegetable oil
1 large onion, sliced
2 teaspoons freshly grated ginger
3 garlic cloves, grated
1-tablespoon medium curry powder, or paste
300ml tomato passata or a tin of chopped tomatoes
100ml coconut milk
500g white fish fillets,such as pollack, coley or sustainably caught haddock, skinned
Juice of ½ large lime
Sea salt and freshly ground black pepper
Coriander leaves (optional)
Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
Now add the ginger, garlic and curry powder or paste, and fry for a minute or two. Add the passata or tomatoes and coconut milk, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes.
Cut the fish into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (you don’t want to break up the fish if you can help it). Remember it will continue to cook after you have taken it off the heat.
Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with brown rice. Finish with a scattering of fresh coriander, if you like.
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Recipe adapted for Newcastle Can from River Cottage Light & Easy by Hugh Fearnley-Whittingstall (Bloomsbury)
Photography © Simon Wheeler