Both lemon and salt add a depth of favour to this very simple recipe. You can omit the fish and serve the courgette curry alongside a stir- fried chicken dish and rice.

SERVES 4

2 tbsp butter

400g firm white fish fillets, boneless

1 tbsp olive oil

2 shallots, finely sliced

1⁄2 tsp ground turmeric

1⁄2 tsp ground cumin

pinch of dried chilli flakes

4 small courgettes, thinly sliced

200ml coconut milk

salt

1 juicy lemon, cut into wedges

Heat a large frying pan over a medium heat and add the butter. As the butter begins to sizzle, put in the fish fillets and cook for 2–3 minutes on each side, or until they are just barely cooked. This will depend on the thickness of the fillets. Transfer to a large plate.

Meanwhile, put the oil and shallots in a heavy- based saucepan over a low heat. Cook until they begin to soften then add the spices and cook for a further 30 seconds.

Add the courgettes, toss in the spices then pour in the coconut milk. Cook gently until the courgettes still have some bite, just a few minutes. Taste and season with salt. If the sauce is a little too thick, add extra coconut milk or a little water.

Roughly break up the fish fillets and add to the courgettes and very gently mix through. Cook for a further minute to allow the fish to mingle with the light curry flavours.

Put in a shallow serving bowl and serve with flatbread, warmed or charred. Give everyone a lemon wedge to squeeze over their plate of curry.

 

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