Coconut Fish and Green Bean Curry

Ingredients

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Ginger root

  Raw

  20g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Curry powder

  Spices

  2 tbsp or 13g

• Fresh cilantro

  Coriander leaves, raw

  10g

• White rice

  Long-grain, regular, raw, unenriched

  200g

• Rapeseed Oil

  Yorkshire Drizzle

  30 ml or 30g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  400g

• Fish Fillets White Natural

  Tesco

  520g

• Green beans

  Frozen, all styles, unprepared snap beans

  500g

Directions

1. Put the onion, ginger, garlic, curry powder and half the coriander in a small blender with 1-2 tbsp water until it comes together in a paste. Cook the rice with twice volume of water
2. Heat the oil in a large, lidded frying pan over a medium-high heat and fry the paste for 3-4 mins until fragrant. Add the coconut milk, season and bring to a simmer. Nestle the fish fillets into the sauce and add the green beans around them
3. Cover and simmer for 10 mins, still on a medium-high heat, then remove the lid, stir gently and cook for another 5 mins or until the fish is cooked through, the green beans are tender and the sauce has thickened slightly (it will still be quite thin). Don’t stir too much or the fish will break up. Squeeze over the lime juice and check for seasoning.
4. Fluff up the rice, divide between bowls and spoon over the curry. Scatter with the reserved coriander to serve