Fish is always in season, it’s a super healthy protein source. Aim to include fish in your diet on 2-3 days per week if you can. You can add pretty much any fish to this curry, which is why it makes it so versatile. I have added lots of vegetables too, to make sure you get a good range of vitamins, minerals and high-quality protein. Serve with fresh basmati rice or naan bread.
Method
- Wash and prep the carrot and courgette, cutting them into bite size chunks.
- Heat a little vegetable oil in a medium size pan, sweat the ginger and onion over medium heat.
- Add the curry paste and tomato paste, stir in well and cook briefly.
- Add the vegetable stock and coconut milk, heat up.
- Add the carrots and allow to simmer for 2-3 minutes.
- Next, add the courgette, peas and fish, allow to simmer for 8-10 minutes or until you know the fish is cooked through.
- Sprinkle over the chopped coriander leaves.
- Serve hot with rice or naan bread.
