Nadiya Hussain's fish and coconut curry
This dish may be quick, but it's packed with flavour.
Ingredients
"I love a fish curry; I grew up on the stuff," says cook and author Nadiya Hussain. "Over the years I’ve learned to make it in lots of different ways. This version is rich and creamy and packed with coconut flavour. The addition of cashew nuts makes it extra special."
Cook 35 minutes, prep 15 minutes
Serves 4
3tbsp vegetable oil
100g whole cashews
2tsp garlic paste
2tsp ginger paste
2 medium onion, peeled and blended to a smooth paste
1tsp salt
½tsp ground turmeric
1tsp paprika
3tsp curry powder
1 x 400ml tin of coconut milk
400ml water
150g mangetout
80g baby spinach leaves
2 x 280g pieces of cod, cut into chunks
To serve:
Microwave rice
20g desiccated coconut, toasted
A small handful of fresh coriander, chopped
1tsp chilli flakes
Method
1. Put a 5-litre pot on the stove on a medium heat.
2. Add the vegetable oil to the pot, and when the oil is hot, add the cashews and toast until golden. Now add the garlic and ginger paste, along with the onion paste from the blender.
3. Add the salt and cook for a few minutes, until the onions are just golden brown.
4. Add the turmeric, paprika and curry powder and cook for a few minutes. If the onion starts to stick, add a small splash of water.
5. Pour in the coconut milk, then use the empty can to measure out the 400ml of water and pour that in too. Bring to the boil and cook on a high heat for 5 minutes.
6. Add the mangetout, spinach leaves and cod chunks and cook on a medium heat for 15 minutes with the lid off.
7. Serve with rice, and sprinkle with toasted coconut, chopped coriander and chilli flakes.
Nadiya's Quick Comforts by Nadiya Hussain is published in hardback by Penguin Michael Joseph. Photography by Chris Terry. Available now.
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