This recipe is easy to make and really tasty! Try it out!
- 1 teaspoon vegetable oil
- 1 teaspoon brown mustard seeds
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 15 fresh curry leaves
- 80ml (1/3 cup) fish stock
- 2 medium fresh green chillies
- 2cm piece fresh ginger
- 750g firm white fish fillets (like flake or ling)
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 125ml (1/2 cup) light coconut milk
- 1 200g container skim milk natural yoghurt
- 1 Lebanese cucumber, halved, deseeded, chopped
- Salt & freshly ground black pepper
- Cooked Basmati rice and pappadums, to serve
- Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds begin to pop.
- Add the onion, garlic, curry leaves and stock to the pan. Cover and bring to the boil over medium-high heat. Reduce heat to low, cover and cook, stirring occasionally, for 6 minutes or until the onions are soft.
- Meanwhile, deseed and finely chop the chillies. Peel and finely grate the ginger. Cut the fish into 4cm pieces.
- Stir the chillies, ginger, coriander, cumin and turmeric into the onion mixture and cook, stirring, for 1 minute or until aromatic.
- Stir in the fish and coconut milk, and bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, stirring gently occasionally, for 5 minutes or until the fish just flakes when tested with a fork.
- Combine the yoghurt and cucumber in a small bowl.
- Taste and season the curry with salt and pepper. Serve immediately with the yoghurt mixture, rice and pappadums.