Coconut and White Fish Curry
Coconut and White Fish Curry



  • 125g brown rice
  • 200g tin of sweetcorn
  • 15g ginger
  • 2 cloves of garlic
  • ½ tsp mustard seeds
  • 1 tbsp garam masala
  • 1 tsp veg stock powder
  • 1 red chilli, sliced
  • 1 cinnamon stick
  • 150g green beans, trimmed
  • 150g cherry tomatoes
  • 160g baby spinach leaves
  • 2 cod loins or similar firm white fish
  • 80g coconut milk yoghurt
  • 10g chopped coriander
  • Cook the rice according to pack instructions. Meanwhile, tip the corn into a bowl along with the ginger and garlic, and blitz with a hand blender until smooth. Pop the mustard seeds into a large pan, and warm over a low heat until aromatic. Tip in your sweetcorn mixture with the garam masala, mix with 350ml boiled water, the veg stock, chilli, and cinnamon. Bring to a simmer, then add the beans and tomatoes and cook for 7 mins.
  • Add the spinach and leave to wilt, then top with the fish loins. Cover, cook for 8 mins or until the fish is just cooked, then lift the fish out of the pan and stir the yoghurt into the curry. Serve the curry with the fish on top, with the rice alongside and a scattering of coriander.
35 mins
2 serving

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