Easy Cook

Coconut fish curry & rice

Serves 4 Prep 10 mins Cook 20 mins

50g fro\en sustainabl­e white fish cut into bite-sized pieces

1 lioe Luiced

1 tsp ground turmeric

3 tbsp vegetable oil

1 large onion finel[ chopped

1 tbsp grated ginger

garlic cloxes thinl[ sliced

2 tsp ground cumin

2 tsp ground coriander

1/2-1 tsp chilli flakes or powder

to taste

2 tbsp tomato purée

250g prepared diced butternut squash & sweet potato mix 00Ol coconut Oilk

2 tbsp tamarind paste (optional) soall bunch of coriander or Oint roughl[ chopped

50g rice cooked following pack instructio­ns to serxe

1 Tip the fish into a large non-metallic bowl, add 1/2 tsp each of salt and ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.

2 Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the

ginger, garlic, 1/2 tsp salt and all the spices (including the remaining turmeric), and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the squash & sweet potato mixture into a heatproof bowl along with a splash of water, cover and microwave on high for 3 mins until the veg is tender. Tip into the pan with the onion and spices. Stir to combine. 3 Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper. Simmer over a medium heat for

10-12 mins until thickened.

4 Add the fish to the coconut sauce and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon. Remove from the heat, stir in the remaining lime juice and scatter with coriander or mint. Serve straightaw­ay with rice.

PER SERVING 497 kcals, fat 19g, saturates 8g, carbs 63g, sugars 10g, fibre Èg] protein £Èg] salt Ó.£g