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Coconut Fish Curry with Rice

Gentle white fish and green beans in a creamy coconut and tomato curry.

Ingredients

• 1 tbsp vegetable oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tbsp curry powder
• 400 g tinned chopped tomatoes
• 400 ml tinned coconut milk
• 4 white fish fillets
• 200 g green beans
• 300 g basmati rice
• 1 lime
• 15 g fresh coriander

Method

1. Chop the onion, and peel and grate the garlic and ginger. Trim the green beans and cut the fish into large chunks.
2. Heat the oil in a large pan over a medium heat. Add the onion and cook for 6 minutes until soft.
3. Add the garlic, ginger and curry powder and cook for 1 minute, stirring.
4. Add the tomatoes and coconut milk and simmer for 10 minutes.
5. Meanwhile, cook the rice following the packet instructions.
6. Add the green beans to the curry and cook for 3 minutes.
7. Add the fish and simmer gently for 6 to 8 minutes, until just cooked through and flaking easily. Stir carefully so the fish doesn't break up too much.
8. Stir in the juice of the lime, then taste and season with salt and pepper. Scatter with chopped coriander and serve with the rice.