Fish & Vegetable Coconut Curry
A great way to make the best use of leftover vegetables
Ingredients
For the curry:
- Vegetable oil
- Ukuva Seaweed Salt or Superior Sea Salt to taste
- 1 onion
- 2-4 cloves garlic to taste
- Thumb size piece of ginger
- ½-1 fresh red chilli, deseeded
- 1 tsp turmeric
- 1 tsp dried coriander
- 1 tsp curry powder
- Selection of fresh vegetables chopped (e.g 1 yellow pepper, green beans, baby sweetcorn and hispi cabbage)
- Approximately 400g white fish of your choice
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- Bunch coriander, optional
- Coconut flour to thicken, optional
To serve:
- Kilombero Rice
- Eswatini Hot Mango Chutney
- Ukuva Chilli Hot Sauce
- Yoghurt, banana etc as you like
Method:
- Make a paste of the onion, garlic, ginger, chilli and spices (and coriander stalks if using) in a blender or mini chopper or chop very finely and mix.
- Fry the paste in 1-2 tbsp. oil for 10 minutes until soft, season with seaweed salt as needed.
- Add vegetables and fish of choice and the can of coconut milk and simmer gently until the vegetables are cooked and the fish is flaky. Time will depend on the thickness of fish and vegetables but likely to be around 15 – 20 minutes. Add coconut flour to thicken if required.
- Serve with Kilombero rice and accompaniments e.g. spiced salt, mango chutney, chilli hot sauce and yoghurt, banana, coriander leaves etc.