Keralan coconut fish curry

Keralan coconut fish curry

Serves 4

Syns per serving: 2 1/2

frylight

1 onion, thinly sliced

2 tsp black mustard seeds

8-10 curry leaves (fresh ones if possible)

1 green chilli, deseeded and thinly sliced

2 tsp finely grated fresh ginger

1 tsp turmeric

2 tsp ground cumin

6 black peppercorns

2 carrots, peeled and cut into thick batons

1 courgette, cut into thick batons

200 g green beans

200 ml reduced-fat coconut milk

600 ml fish stock

350 g dried basmati rice

700 g thick skinless and boneless cod fillets, cut into large chunks

200 g cherry tomatoes, halved

salt and pepper

juice of 1/2 lemon

1 red chilli, deseeded and thinly sliced lengthways, to garnish

Spray a large frying pan with frylight and place over a medium heat. Fry the onion for 4-5 min. Add the mustard seeds, curry leaves, green chilli, ginger, turmeric, cumin and peppercorns and cook for 1-2 min, or until fragant.

Stir in the carrots, courgette, beans, coconut milk and stock and bring to the boil. Reduce the heat to low, cover and simmer gently for 12-15 min, or until the veg are tender. Meanwhile, cook the rice according to the packet instructions, drain and keep warm.

Add the fish and cherry tomatoes to the curry and cook for a further 4-5 min, or until the fish flakes easily. Season, remove from the heat and add the lemon juice. Divide the curry between 4 bowls, then garnish the rice with the chilli and serve on the side.