Fish curry with mangetout

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 1 tablespoon(s) olive oil
• 1 bunch(es) spring onions, finely chopped
• 1  red chilli, deseeded and finely chopped
• 2.5cm/1in piece of fresh ginger, finely chopped
• 2 clove(s) garlic, finely chopped
• good pinch crushed curry leaves
• 1 teaspoon(s) turmeric
• 400 ml can coconut milk
• ½ x 400ml can of very light vegetable stock or 200ml/7fl oz hot water
• 200 gram(s) pack mangetout, finely sliced
• 275g/10oz monkfish, or haddock if you prefer
• juice of 1 lime; bunch basil, torn

Method

1. In a large frying pan, heat olive oil over a medium heat and add spring onions. Cook gently till onions are starting to soften, then stir in chilli and ginger. Cook for a couple of mins, then add garlic, curry leaves and turmeric. Stir till everything is well combined. Pour in coconut milk and bring to boil, then reduce to a simmer and add stock.
2. Now add mangetout and cook gently for 5 mins, then add fish and cook for a further 5 mins. Squeeze in lime juice and stir, then taste and add sea salt if needed. Leave to sit and let flavours combine, then reheat to serve. Stir through basil just before serving with rice.

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