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
Servings 3-4
Author Cerys Parker
Ingredients
2tablespoonsrapeseed or sunflower oil
1large onionsliced
2teaspoonsfreshly grated ginger
3clovesgarlicgrated
1-tablespoonmedium curry powderor paste
1cinnamon stickoptional
300mltomato passata
100mlcoconut milk
teaspoon½ sugar
500gwhite fish fillets
such as pollackcoley or sustainably caught haddock, skinned
Juice of ½ large lime
Sea salt and freshly ground black pepper
TO FINISH
leavesCoriander
A few black onion seedskalonji, 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.