Clodagh McKenna's Indian coconut and tomato fish curry recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s Indian coconut and tomato fish curry By You Magazine - October 18, 2020 You can also use chicken, beef, prawns or hearty vegetables such as aubergines, courgettes or tofu. It freezes well, so I double the recipe and freeze half for when I want a day off cooking. Dora Kazmierak SERVES 4 1 tbsp coconut oil 1 onion, finely diced 2 garlic cloves, crushed 1 stalk lemongrass, peeled and finely sliced 2.5cm piece of fresh ginger, peeled and finely grated 1 tsp coriander seeds, freshly ground 1 tsp mustard seeds, freshly ground 1 tsp cumin seeds, freshly ground 400g can cherry tomatoes 200ml coconut milk 1 tsp chilli flakes 600g skinless white fish fillets, such as hake, cod or haddock, cut into 5cm pieces 200g frozen peas 24 green beans, trimmed a few fresh Thai basil leaves, thinly sliced sea salt and freshly ground black pepper jasmine or basmati rice and 2 limes, halved, to serve 1. Place a large saucepan or an ovenproof casserole dish over a medium heat and add the coconut oil. 2. Stir in the onion, garlic, lemongrass, ginger, coriander, mustard and cumin seeds and cook for 5 minutes. Add the canned tomatoes, coconut milk and chilli flakes, stir, season with salt and pepper and simmer for 3 minutes. 3. Stir the fresh fish into the curry, followed by the green vegetables, and cook for 5 minutes. 4. Scatter the fresh Thai basil leaves on top and serve with rice and lime halves. Now buy the book with £7 off Clodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved