Smoked Haddock Curry
1 tablespoon of coconut oil
1 large onion, chopped
3 cloves of garlic, chopped
1 thumb-sized piece of fresh ginger, peeled and chopped
1 bird’s eye chilli, finely chopped
Bunch of coriander, stalks chopped and leaves reserved for garnish
1 tsp of coriander seeds, crushed
Thumb-sized piece of fresh turmeric, peeled and juiced or grated (or use 2 teaspoons ground turmeric, see recipe introduction)
4 lime leaves
1 sweet potato, peeled and chopped into 1cm cubes
2 tsp of fish sauce
1 large glass (250ml) of white wine
1 x 400ml tin of coconut milk
500g of skinless smoked haddock fillet, cut into large chunks
1 lime, zest and juice
A handful of spinach
Salt and pepper
Flatbreads or rice
Heat the coconut oil in a large pan, then add the onion and garlic and sauté for a few minutes over a medium heat. Next add the ginger, chilli, coriander stalks, coriander seeds, turmeric and lime leaves and continue to sauté for five minutes, stirring occasionally.
Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Simmer for 12–15 minutes until the sweet potato is soft.
Add the haddock to the pan, stir carefully and cook for 4–5 minutes, then add the lime zest and juice, spinach and season.
Divide between warmed bowls and serve with yoghurt, sliced chilli, coriander leaves, lime wedges and flatbreads or rice.
Recipe courtesy of A Love of Eating: Recipes from Tart London by Lucy Carr-Ellison & Jemima Jones, £17
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