Fish: October 2006 Archives

Stats
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes

Ingredients
250g Haddock, skinned and cut into 1.5cm chunks (not too neat!)
75g creamed coconut, grated
3 tomatoes, skinned and roughly chopped
2 cloves garlic, crushed
1tsp dried coriander
1tsp cumin
1 inch piece of ginger, peeled and grated
1/2 tsp freshly ground black pepper
1/2 tsp tumeric
1 medium red onion, chopped
1 tbsp vegetable oil
20 fine green beans, trimmed and halved

Method
1. Lightly fry the garlic, spices, salt and onion in the oil for three to five minutes, or until the onion has softened.
2. Stir in the tomatoes, add coconut and cook for two to three minutes.
3. Reduce the heat down, add fish and fine beans to the pan.
4. Cook for a further ten minutes, or until the fish is cooked through.
5. Serve with plain boiled rice as there's more than enough flavour and texture in the curry without adding anything via the rice.

Tip
To skin the tomatoes, place them on a chopping board upside down (stalk side down) and make score a cross, only slightly penetrating the skin that extends about 2cm out in each direction from the centre of the tomato. Place them all in a shallow dish and cover in boiling water fresh from a kettle for 3 to 4 minutes. Remove from the water and the skin should peel off with ease.