As we are starting a new sustainable fish course we thought it was only right to provide you with a delicious recipe in which sustainable fish is perfect to use!

If you would like to learn more about sustainable fish you should come along to our cookery course! The course is taught by Tim Maddams, best known for his time as head chef at the River Cottage and he also took part in Hugh Fearnley-whittingstall big fish fight!

This course is taught at our cookery school which is located in South Derbyshire in the grounds of the beautiful private Catton Hall estate. There is ample free parking on site in the walled car park opposite the cookery school.

 

 

Ingredients

 

(serves 2 as a main course)

 

  • 250g of sustainably sourced white fish, such as Pollock.  You can also add in prawns, or squid if desired
  • ½ tsp of turmeric
  • 1 tsp of salt

 

For the sauce:

  • Coconut oil (2 tablespoons)
  • 1 tin of coconut milk
  • 2 onions
  • 1 green chilli
  • ½ inch piece of ginger
  • 2 cloves of garlic
  • 2 tomatoes
  • 1 bunch of fresh curry leaves (approx 20 leaves) – these are available at Spices of India online, or Ocado.  Fresh curry leaves really transform this dish
  • ½ tsp of ground cumin
  • ½ tsp of ground coriander
  • ½ tsp of kashmiri chilli powder
  • salt to taste

 

Serve with rice, fresh coriander leaves, green beans & a wedge of lime.

 

Method

  1. Cut the fish into large chunks. Clean, wash and marinate with salt and turmeric powder. See that both side are covered.
sliced fish
  1. Slice the onions, green chilli and tomatoes. Crush the ginger and garlic.

 

 

  1. Heat the coconut oil and add the onions.  Cook for about 5 minutes until starting to soften, then add the ginger, garlic, green chili and cook until the onions are translucent (but not starting to brown).  Add the curry leaves and tomatoes and stir for a few minutes.
Frying onions
  1. Add the coconut milk, salt and remaining spices and simmer for 3-4 minutes. Do not cover or coconut milk will curdle.
Indian kerealan fish curry

 

  1. Season to taste – adding more spice if needed.

 

  1. Add the fish and simmer for 5 minutes or until piping hot.

 

  1. Serve hot with rice, green beans and a wedge of lime.
Fish curry dish

 

If you have made this dish please leave a comment below and let us know how you got on!

 

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