Total time: 0:30
Serves: 2 people
- 2 tbsp. vegetable oil
- 1 garlic clove, sliced
- 4 young leeks OR spring onions, finely chopped
- 1/4 red pepper, de-seeded and finely sliced
- 2 tsp. whole coriander seeds, ground
- 1 tbsp. whole cumin seeds, ground
- 1 tsp. ground turmeric
- 2 walnut sized pieces of fresh ginger, peeled and finely grated
- 10 cherry tomatoes, roughly cut into quarters
- 2 kaffir lime leaves (optional)
- 1 stick of lemongrass, very finely chopped (optional)
- 165 mL coconut milk
- 1 tbsp. fresh lemon or lime juice
- 1 tbsp. fish sauce (optional)
- 400 g. white fish, cut into small chunks, or a mix of white fish and prawns
- Salt and pepper
- 1 tbsp. fresh coriander, chopped
- Drizzle the vegetable oil in a wok or large frying pan and gently fry the garlic slices until they begin to brown and then discard.
- Add the chopped green leek leaves (or spring onions) to the garlic flavoured oil and sweat these until they are soft but not discoloured.
- Add the ground coriander, cumin and turmeric and ginger to the pan and cook gently for a minute.
- Add the chopped tomatoes and the lemongrass, if using, followed by the coconut milk and kaffir lime leaves, if using.
- Mix the ingredients together well and allow to simmer gently for about 10 minutes (during which time you can cook some Basmati rice which takes about 12 minutes to cook).
- Try the sauce and adjust the seasoning to taste by adding a little lemon juice, pinch of sugar, salt and pepper and a splash of fish sauce, if using.
- Now it’s time to add the fish. Allow 6-8 minutes to cook at a simmer.
- Serve your curry with rice, strewn with a little chopped coriander and spices to finish.