Sri Lankan fish curryby Vic Mitchell |
| Preperation time: 15 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 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. |
| Recipe Method |
| 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. |
| More recipes: |
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spinach curry Moroccan lamb with courgettes Potato and mince curry Moroccan chicken Moroccan-style haddock |
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