3 thick Arctic Char, salmon or firm white fish fillets
½ cube fish stock or 100ml fish stock
2 good tbsp coconut cream or 150-200ml good quality coconut milk
Handful chopped fresh cilantro
Method
Heat the oil in a medium-sized saucepan. Add the spices from the whole spice sachet, adding the extra chilli for extra heat. Fry for 20 seconds.
Add in the base and main sauces and bring to a simmer. Add the fish stock or cube and coconut milk (if using), bring to a simmer and simmer until you have a lightly cream curry.
Add the fish and poach gently until just cooked through, around 6-8 minutes or until just flaking. Shake in the coconut cream and fresh cilantro and serve hot with plain rice and or simple vegetables.
Cookies are small files which are stored on your computer. They allow us to improve
your browsing experience by remembering your preferences each time you visit and
gather browsing information in order for us to review the content to provide the
best browsing experience possible. If you wish to change your cookie settings then
follow your browser guidelines, Internet Explorer, Google Chrome, Mozilla Firefox, and
Apple Safari (Mac)
. If you continue to browse our website, we'll
assume that you are happy to receive cookies.