A great dish for using the citrus feathery herb dill. Serve to family & friends on a balmy summer evening!
Serves: 4-6 people
Prep time- 15-20 minutes
Cooking time – 30-35mins.
- 500g hake or haddock
- 2 teaspoons turmeric
- 1 tablespoon coconut oil
- 2 medium onions (chopped)
- 1 long green chilli (chopped)
- 1 teaspoon chopped fresh ginger
- 2 chopped tablespoons fresh dill (or 1 teaspoon dried )
- 1 x 400ml coconut milk
- 25g whole green beans
- 1 tablespoon tamarind paste
- 1 pint fish stock
- 1 teaspoon salt
- 2 teaspoons cumin seeds (chopped)
- 1 x juice & zest of a lemon
- 200g basmati rice
- 425ml water
- Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and the turmeric.
- In another pan bring to the boil the basmati rice, simmer for 7-8 minutes then take off the heat and cover.
- Gently heat the coconut oil in a large shallow pan then add the onions and chopped chilli then cook, stirring until they've softened for about 5 minutes.
- Add the chopped ginger and chopped dill to the pan and stir, then pour in the coconut milk.
- Add a teaspoon of tamarind paste then add the fish stock then add the whole green beans, simmer for 5-7 minutes.
- Add the fish to the curry mixture and simmer for a further 8-10 minutes, try not to stir the fish it will be quite delicate. Once the fish has cooked leave to rest for 1-2 minutes.
- Fluff with a fork the basmati rice, add the juice and rind of the lemon and chopped cumin seeds and gently mix.
- Serve the rice and curry in warm bowls adding a dill garnish accompanied with naan bread.