300g (11oz) skinless white fish, such as cod, haddock or pollock
Fresh coriander, chopped, to serve
For the curry
Directions
Step 1
Heat oil in a large pan over a low heat; gently fry onion until softened (add a little water if pan looks dry). Add the garlic, spices, ginger, chilli and plenty of seasoning and fry for 1min.
Step 2
Add coconut milk and fish stock to pan, bring to the boil; add fish. Simmer gently for 2min until cooked through. Check seasoning; transfer to a serving bowl; garnish with coriander. Serve with Simple Daal, Snazzy Carrot Salad and Garlic Spinach.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
