This is adapted from a recipe in Rick Stein’s Fruits of the Sea – only we didn’t have conger eel or tamarind – though if Waitrose do a line of ‘ESSENTIAL conger eel’, I wouldn’t be entirely surprised. This is a delicious, quick, easy, economical meal that helps keep hunger at bay and the wolf from the door.
Serves 2.
Ingredients
- 2 Sainsbury’s Basics frozen white fish fillets, defrosted and chopped into large chunks
- Optional: handful of defrosted frozen prawns
- 1 onion
- 1 red pepper
- 2 fresh chillies
- small (160ml Waitrose Essentials) tin of coconut cream
- 3 cloves of garlic
- tin or carton of Basics chopped tomatoes
- 3 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric powder
- thumb-sized piece of fresh ginger
- small handful of fresh coriander
- 1 tbsp vegetable oil
Method
To make the paste, whizz up in a blender the chillies, ground coriander, cumin, ginger, turmeric & garlic.
Fry the onions and red peppers in some oil, add the paste – fry for a bit more so the spices seep into the oil, then add the tomatoes and coconut cream. Bring to the boil, add the fish and simmer for 20 minutes with a lid on. Add some chopped fresh coriander at the end, and serve with boiled basmati rice. Delicious and warming on a dark and stormy winter’s night waiting for Sherlock to come on TV.
I’d have taken a photo, but it didn’t hang around long enough.