Growing up in North Norfolk and although a few miles from the beach it was where we spent time one of the things I liked to visit was the RNLI lifeboat stations along the coast. In Hunstanton, the shed was right near my favourite part of the beach, and we would walk past thinking ourselves and everyone else fortunate that the boats were in and not out at sea in an emergency. But they are sent out frequently and the crews are all volunteers, as well as the boats and equipment supported by the RNLI charity. This weekend 9 – 11th October the RNLI are raising funds and awareness with a weekend of Fish Suppers and we’re delighted to share a Fish Curry created by Hugh Fearnley-Whittingstall with you today.

Fish and Tomato Curry by Hugh Fearnley-Whittingstall an ideal comfort food in support of the Royal National Lifeboat Institution

 

The idea of raising funds through hosting a fish supper is that the ideals and values of the RNLI of family togetherness are encouraged. To find out more about hosting your own Fish Supper and to help raise funds for the RNLI click on the link and sign up.

Ingredients for Fish Curry by Hugh Fearnley-Whittingstall

This recipe is an extract from River Cottage Light & Easy by Hugh Fearnley-Whittingstall [affiliate link]

2 tablespoons rapeseed or sunflower oil

1 large onion, sliced

2 teaspoons freshly grated ginger

3 garlic cloves, grated

1-tablespoon medium curry powder, or paste

1 cinnamon stick (optional)

300ml tomato passata

100ml coconut milk

½ teaspoon sugar

500g white fish fillets,

such as pollack, coley or sustainably caught haddock, skinned

Juice of ½ large lime

Sea salt and freshly ground black pepper

TO FINISH

Coriander leaves

A few black onion (kalonji) seeds (optional)

Step by Step Fish and Tomato Curry

In a large pan over a medium-low heat the oil. Add the onion and cook, stirring regularly, for 8–10 minutes until soft and golden.

Add the ginger, garlic, curry powder and cinnamon stick (optional), and fry for a minute or two. Pour in the passata, coconut milk, the sugar, a pinch of salt and some pepper.

Stir well and simmer on a medium-low heat, stirring occasionally, for about 10 minutes until rich and well blended.

Check the fish for small bones, prising out any you find with tweezers.  Cut into large pieces, about 4cm square and add to the sauce.

On a very gentle simmer cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (so you don’t break up the fish). Remember it will continue to cook after you have taken it off the heat!

Add the lime juice and gently stir, taste and add more salt or pepper if needed.

Serve straight away with rice.

Finish with a scattering of fresh coriander, and black onion seeds if you like.

Fish and Tomato Curry by Hugh Fearnley-Whittingstall an ideal comfort food in support of the Royal National Lifeboat Institution

Fish and Tomato Curry

Enjoy a Fish Supper with the RNLI with this delicious Fish and Tomato Curry by Hugh <g class="gr_ gr_101 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="101" data-gr-id="101">Feanley</g>-Whittingstall
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Servings: 3 -4
Author: Cerys Parker

Ingredients

  • 2 tablespoons rapeseed or sunflower oil
  • 1 large onion sliced
  • 2 teaspoons freshly grated ginger
  • 3 cloves garlic grated
  • 1- tablespoon medium curry powder or paste
  • 1 cinnamon stick optional
  • 300 ml tomato passata
  • 100 ml coconut milk
  • teaspoon ½ sugar
  • 500 g white fish fillets
  • such as pollack coley or sustainably caught haddock, skinned
  • Juice of ½ large lime
  • Sea salt and freshly ground black pepper
  • TO FINISH
  • leaves Coriander
  • A few black onion seeds kalonji, optional

Instructions

  • Heat the oil in a large saucepan over a medium-low heat.
  • Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
  • Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two.
  • Add the passata and coconut milk, the sugar, a pinch of salt and some pepper.
  • Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
  • Meanwhile, check the fish for pin bones, <g class="gr_ gr_98 gr-alert gr_spell ContextualSpelling" id="98" data-gr-id="98">prising</g> out any you find with tweezers, then cut into large pieces, about 4cm square.
  • Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (you don’t want to break up the fish if you can help it).
  • Remember it will continue to cook after you have taken it off the heat.
  • Stir in the lime juice, taste and add more salt or pepper if needed.
  • Serve straight away with rice.
  • Finish with a scattering of fresh coriander, and black onion seeds if you like.
Tried this recipe?Mention @rainydaymum or tag #rainydaymum!

 

Check out the other recipes for Fish Suppers this weekend from the RNLI and support the charity to raise funds for crew, equipment and training saving lives around the coast whilst spending time together as a family.

Fish and Tomato Curry by Hugh Fearnley-Whittingstall an ideal comfort food in support of the Royal National Lifeboat Institution

Author
Cerys Parker

Cerys is a marine biologist, environmental educator, high school teacher and mum. Realising that life doesn't have to be put on hold and you don't just have to survive whilst the kids are young she shares ideas to inspire you to LIVE with the kids, with activities to do together, recipes to cook and enjoy and family travel to make memories to last a lifetime.

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