firm white fish fillets (skinless), cut into bite-size pieces
Small bunch coriander, roughly chopped
Lime wedges, to serve
FOR THE ROTI
250g
plain flour, plus extra to dust
1Tbsp.
finely chopped fresh coriander
1Tbsp.
sunflower oil
Directions
Step 1
To make the roti: in a large bowl mix flour, coriander and ½tsp salt. Make a well in the centre, add oil and 125ml water. Mix to a stiff dough. Shape into four balls. Roll out on a lightly floured surface (or use your hands to stretch) to 3mm thickness.
Step 2
Heat a large frying pan over medium-high heat. Dry fry the roti for 2-3min each side until golden (or lightly charred). You may need to do this in batches. Set aside.
Step 3
Heat oil in the empty pan and gently fry onion for 5-8min until beginning to soften. Stir in the curry paste; cook for 1min. Add coconut milk, stock, sugar and corn and bubble for 3-4min. Stir in beans and fish and simmer for 4-5min, until everything is cooked.
Step 4
Fold in coriander, reserving some to scatter on top. Check seasoning. Serve with coriander, lime and roti.
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.
