Green tikka monkfish curry

Name: Green tikka monkfish curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp ground turmeric; 2 unwaxed limes, zest and juice; 240 g no.1 british monkfish chunks; 1 tbsp sunflower oil; 2 onions, finely sliced; 3 clove/s garlic, sliced; 1 pack fresh curry leaves, leaves picked; 25 g pack coriander, stalks finely chopped, leaves picked; 175 g jar Cooks’ Ingredients Green Tikka Masala Paste; 400 g pack cherry vine tomatoes; 235 g pack baby spinach; Steamed basmati rice, to serve (optional)

Spring is the perfect time for this kind of curry – you’ll find none of the heaviness of cream or meat, but just the right edge of warmth for fresher, spring evenings. The firm texture of monkfish works particularly well here, but cod or haddock make effective substitutes. Swap in other greens for spinach as you please.

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Low in saturated fatHigh protein2 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Pluschilling

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1 tsp ground turmeric
2 unwaxed limes, zest and juice
2 x 240g no.1 british monkfish chunks
1 tbsp sunflower oil
2 onions, finely sliced
3 clove/s garlic, sliced
1 pack fresh curry leaves, leaves picked
½ x 25g pack coriander, stalks finely chopped, leaves picked
175g jar Cooks’ Ingredients Green Tikka Masala Paste
400g pack cherry vine tomatoes
235g pack baby spinach
Steamed basmati rice, to serve (optional)

Mix the turmeric, lime zest and juice in a bowl with a pinch of salt. Cut larger fish chunks so they are all a similar size. Add the fish to the turmeric mixture, coat well, then cover and chill for at least 20 minutes (up to 2 hours). Meanwhile, heat the oil in a large pan over a medium heat and add the onions, garlic, curry leaves and coriander stalks with a pinch of salt. Cook, stirring regularly, for about 10 minutes, until the onion is softened and golden.
Add the curry paste to the pan and fry for 1-2 minutes, until fragrant. Add the tomatoes and 400ml water; season, then bring to the boil. Reduce the heat and simmer for 10 minutes, uncovered, stirring every so often. Stir in the spinach until just wilting, then add the fish with its marinade; simmer over a low heat for 4-5 minutes, until the fish is cooked through and opaque. Serve scattered with the coriander leaves and steamed basmati rice on the side, if liked.

Typical values per serving when made using specific products in recipe