I didn’t used to buy frozen fish because it doesn’t pan fry very well but it’s brilliant for fish pie and curries so now I keep some in the freezer. I usually have garlic and ginger knocking about, either fresh or jarred, so I can make this curry with stuff in the cupboards. The only fresh ingredients are lime, spring onion and tomato (which I forget to include in the ingredients photo). It’s light and fragrant but still feels comforting especially once you add some rice and bread. I use bass and smoked haddock but you can use any firm fish like cod, haddock or bass.
INGREDIENTS
Serves 2 Adults
500g frozen fish (this is heavier than fresh fish)
2 spring onions
1 large tomato
1 large chilli or 2 small ones
5 garlic cloves
25g ginger
2 tbsp soy sauce
3 tbsp tamarind paste
400ml coconut milk
1 tbsp vegetable oil
1/2 tsp salt
1 lime
- Make sure the fish is completely defrosted before using. It’s easier to cut before it’s completely defrosted and this will help the fish defrost faster too.
- Finely chop the garlic, ginger and chilli (remove the seeds if you want a milder curry). Put 1 tbsp of vegetable oil into a large skillet on a medium heat. Cook gently for 3 minutes making sure the pan isn’t too hot, you don’t want the garlic to burn.
- Finely chop the spring onion then deseed (use a teaspoon to scoop out the seeds from inside) and dice the tomato.
- Add the fish to the pan and sprinkle over the salt then add the tamarind paste, soy sauce and 3/4 of the chopped spring onion. Cut the lime in half then squeeze over the juice of both halves.
- Pour over the coconut milk and stir to combine everything. Cook gently for 6-7 minutes until the fish is cooked through.
- Dish up the curry and finish with the rest of the spring onion and chopped tomato. Serve with rice and/or naan bread.
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