Speedy Seafood Curry, by Mitch Tonks

If you're a fan of seafood and spicy flavours, this Speedy Seafood Curry recipe by Mitch Tonks is sure to become a staple in your kitchen. Made with a combination of ling and pollack but you could easily add in Hake also, this curry is both hearty and satisfying.

British caught Ling and Pollack are two of the most sustainable species of white fish available and, with their firm texture, lend themselves perfectly to curries.

But what sets this dish apart is how quickly it comes together. With just a handful of store cupboard ingredients and minimal prep work, this fish curry is the perfect option for a busy weeknight dinner.

Serve over rice or with some flatbread to soak up all the delicious flavours.

Ingredients

1

Ling fillet
1

Pollack fillet
4

Garlic cloves, chopped
2

Shallots, roughly chopped
5cm knob

Fresh ginger, grated
170g

Curry paste
1 Tablespoon

Sugar
A splash

Olive Oil
4

Ripe Tomatoes or tinned plum tomatoes
200ml

Canned Coconut milk
A good handful

Coriander leaves, chopped
A pinch

Sea salt
A pinch

Ground black pepper

BUY AVAILABLE INGREDIENTS

Method

Start by chopping the garlic and shallots and place them into a bowl. Next grate the ginger and add to the bowl along with the curry paste and mix.
In a pan large enough to take the fish, heat a few teaspoons of oil and add the combined paste and stir for a few minutes.
Add the tomatoes to the sauce and cook for a further 2-3 minutes, then add the coconut milk and stir. Season to taste.
Chop the Ling and Pollock fillets in half and place into the sauce and simmer for a further 4-5 minutes or until it is cooked.
Sprinkle with a good handful of chopped coriander leaves and serve.