Spicy Fish Curry with Lime and Basil

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
2-4 2-4
Spicy Fish Curry with Lime and Basil
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Casserole
£305.00
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Cast Iron Shallow Casserole
Ingredients
Method

Ingredients

Main
  • 1 red onion, chopped
  • 2 tablespoons rapeseed oil
  • 2 cloves of garlic
  • 5cm piece of ginger, peeled and grated
  • 2 fresh green chillies, sliced
  • 1 teaspoon fresh turmeric, grated
  • 3 cardamom pods, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 twig of fresh curry leaves
  • 1 x 400ml can cherry tomatoes
  • ½ tablespoon tamarind paste
  • 1 x 400ml can coconut milk
  • 500g firm white fish (hake, cod or kingklip), skinned, deboned and cut into cubes
To Serve
  • 1 lime, zested and juiced
  • Fresh basil leaves
  • Roasted vine tomatoes
  • Spring greens
  • Shredded spinach
  • Black sesame seeds

  • Method

  • 1
    In a Le Creuset Signature Cast Iron 22cm Shallow Casserole, soften the chopped onion in the oil. Add the garlic, ginger, chillies, spices and curry leaves, and fry for a minute or two until fragrant.
  • 2
    Add the cherry tomatoes and tamarind paste to the casserole and cook for 5 minutes before adding the coconut milk. Simmer for a further 20 minutes to reduce the sauce and allow the flavours to infuse.
  • 3
    Add the cubes of white fish to the curry and simmer until the fish is cooked through and opaque, this should take about 5 minutes.
  • 4
    Serve with the lime zest and juice, fresh basil, roasted vine tomatoes, spring greens, shredded spinach and black sesame seeds.
  • 5
    Cook's Notes
  • 6
    You can also serve this recipe with cooked glass noodles.
  • 7
    Swap the fish for tofu for a vegetarian curry.