The first of my recipes from my charity curry night to make it onto the blog (it’s probably fair to say that it’s been a very busy week) – I half invented this, half recalled a vague korma recipe from the depths of my overcrowded brain, so it’s not really traditional, but I like to surprise myself. And surprised I most certainly was, this was the undisputed hit of the evening!
Ingredients, serves 4-6:
2 cloves of garlic
1 small red chilli, or pinch of dried chilli
1 tbsp oil
200g creamed coconut
1 mug of water
420g white fish fillets
500ml low fat natural yoghurt
Handful of coriander
Peel and finely slice the garlic, and chop the onions. Add to a large saucepan or sauté pan with the oil, finely chopped chilli, cumin and turmeric. Sweat on a very low heat for 10 minutes until the onions are softened.
Add the block of creamed coconut , sultanas and a mug of water, and turn the heat up. Melt the coconut into the pan, stirring to dissolve it and absorb the spices. Add an extra half a mug of water if you feel it needs it – your mugs and my mugs might be different sizes!
Finally when the coconut is melted, add the fish and cook through for five minutes. Remove from the heat and stir the yoghurt through to serve to prevent it from splitting. Garnish with coriander to serve.
Tip: adjust the spices according to taste. I like this mild, sweet and creamy, but it could take an extra teaspoon of cumin and another chilli for a kick.
Pad it out of make it cheaper by adding diced new potatoes and/or a couple of handfuls of frozen green beans.
Jack Monroe. Twitter: @MsJackMonroe