Nadiya Hussain’s Fish and Coconut Curry
Nadiya Hussain is the queen of complex, flavourful fish curries. This cod-based recipe has a creamy cashew, coconut and turmeric sauce and comes together easily in well under an hour.
Introduction
I love a fish curry; I grew up on the stuff. Over the years I’ve learned to make it in lots of different ways. This version is rich and creamy and packed with coconut flavour. The addition of cashew nuts makes it extra special.
Ingredients
| 3 tbsp | vegetable oil |
| 100g | whole cashews |
| 2 tsp | garlic paste |
| 2 tsp | ginger paste |
| 2 | medium onions, peeled and blended to a smooth paste |
| 1 tsp | salt |
| ½ tsp | ground turmeric |
| 1 tsp | paprika |
| 3 tsp | curry powder |
| 1 x 400ml tin of | coconut milk |
| 400ml | water |
| 150g | mangetout |
| 80g | baby spinach leaves |
| 2 x 280g pieces of | cod, cut into chunks |
| To serve: | |
|---|---|
| microwave rice | |
| 20g | desiccated coconut, toasted |
| A small handful of | fresh coriander, chopped |
| 1 tsp | chilli flakes |
Method
Put a 5-litre pot on the stove on a medium heat. Add the vegetable oil to the pot, and when the oil is hot, add the cashews and toast until golden.
Now add the garlic and ginger paste, along with the onion paste from the blender.
Add the salt and cook for a few minutes, until the onions are just golden brown.
Add the turmeric, paprika and curry powder and cook for a few minutes. If the onion starts to stick, add a small splash of water.
Pour in the coconut milk, then use the empty can to measure out the 400ml of water and pour that in too. Bring to the boil and cook on a high heat for 5 minutes.
Add the mangetout, spinach leaves and cod chunks and cook on a medium heat for 15 minutes with the lid off.
Serve with rice, and sprinkle with toasted coconut, chopped coriander and chilli flakes.
Reviews
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