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Quick and easy Thai-spiced fish curry

Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Servings: 2

Ingredients

  • 250 g Cod or other firm fish chopped into large chunks
  • 1 head pal choi chopped across into large pieces
  • 1 tbsp coconut oil
  • 1 onion finely diced
  • 1 large carrot cut into fine sticks
  • 2 cloves garlic crushed
  • 1 small knob ginger chopped finely
  • 2 tsp turmeric
  • 1 tsp red chilli or 1 small red chilli, finely chopped
  • 1 400 g can coconut milk
  • 1 tsp yellow mustard seeds
  • 1 tsp celery seeds
  • 2 tsp garam masala
  • 1 tbsp tamarind sauce
  • 2 tsp lime juice
  • handful of cashew nuts lightly roasted, to garnish
  • fresh coriander to garnish

Instructions

  • Heat the coconut oil in a large pan and add the onion. Cook for 5 minutes on a low heat.
  • Add the carrot, ginger and garlic and cook for a further 5 minutes.
  • Add all the spices and seeds to the pan and cook again for a few minutes to release all the flavours.
  • Tip in the coconut milk and bring to a higher heat. Cook for about 6 minutes, stirring occasionally to prevent sticking, and until the sauce is reducing.
  • Tip in all of the fish and pak choi and keep on a high heat until the fish starts to flake - about 4 minutes.
  • Add the lime juice and tamarind sauce and serve immediately, topped with the cashew nuts and coriander.

Notes

Serving suggestion:
Serve on a bed of medium egg noodles.