This light but satisfying fish curry is the perfect sharing dish for an evening in with friends.
Any fish with firm, white flesh works well in this dish, but for a special indulgence use monkfish fillets and even add a few extra prawns
• 1 tablespoon lucy bee coconut oil
• 2.5cm cinnamon stick
• 3 cloves
• 2 cardamom pods, seeds
• 5 black peppercorns
• 2 shallots, finely sliced
•1 garlic clove, finely sliced
• 7 fresh curry leaves
• 1 1/2 teaspoons ginger paste
• 1/4 teaspoon ground turmeric
• good pinch himalayan salt
• 100ml water
• 100ml coconut milk
• squeeze lime juice
• 80g green beans, topped and tailed
• 250g firm white flesh fish fillets, cubed or cut into bite-size pieces, such as hake, haddock or pollock
1 Heat the oil in a non-stick pan, add the whole spices and cook until they release their fragrant aromas.
2 Add the shallots, give everything a stir for a couple of minutes, then add the garlic and curry leaves and soften for a few minutes until the shallots are translucent.
3 Stir in the ginger paste, turmeric, salt and water. Bring to the boil, then lower the heat and simmer for about 7 minutes until nicely reduced.
4 Add the coconut milk, squeeze in the lime juice, bring to the boil and simmer for a couple of minutes.
5 Add the green beans and fish fillets, just covering with the sauce. Simmer gently until the fish is cooked through, 4–5 minutes.
6 Serve with brown rice.
Recipe courtesy of Lucy Bee, extracted from Coconut Oil: Nature’s Perfect Ingredient