Sri Lankan fish curryby Vic Mitchell
|Preperation time: 15 mins
Cooking time: 15 mins
|600g haddock, skinned and cut into chunks;
4 green chillies, halved;
5 cm piece root ginger, peeled and grated;
1 tsp ground cumin;
2 tsp ground coriander;
1/2 tsp ground tumeric;
juice of 1 lemon;
400ml coconut milk;
3 cloves garlic, crushed;
pinch of salt;
basmati rice, cooked.
|Put the haddock chunks in a bowl and add the
lemon juice, tumeric and salt and toss. Leave for 5 minutes.
Meanwhile put the coconut milk in a wok along with the chillies, garlic, coriander, ginger and cumin. Bring this to the boil and simmer for 2 minutes.
Add the fish and cook for a further 3 minutes until fish is cooked. Take off the heat and allow to rest for a few minutes before serving with cooked basmati rice.
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