Thai fish curry with beans and courgettes

Babiche Martens

Over summer we've had a glut of courgettes and beans, so we've done our dash with courgette fritters, soup, quiche and souffles, though beans blanched in salads with chopped tomatoes and feta are always a favourite. For a change of flavour, this Thai fish curry is wonderful.

Ingredients

2 Tbsp	Oil
1	Small onion, chopped
2	Garlic cloves, crushed
1 Tbsp	Ginger, grated
1	Red chilli, chopped small
2 tsp	Ground cardamom
1 tsp	Fennel, ground
2 tsp	Ground cumin
2 tsp	Ground coriander
1 Tbsp	Tamarind puree
420 g	Coconut milk, tinned
100 ml	Water
1	Kaffir lime leaf
3 cups	Courgettes, and beans
600 g	Fish, cut into 2cm cubes (Main)
½ cup	Fresh coriander, chopped

Directions

1. In a heavy-based pan, heat oil to a medium heat. Add onion, garlic, ginger and chilli and cook for 2 or 3 minutes. Add cardamom, fennel, cumin and coriander. Stir through to combine until mix smells fragrant.
2. Add tamarind, coconut milk, water and kaffir lime leaf and bring to a simmer for 5 minutes.
3. Add vegetables and cook for a further 5 minutes. Then add fish, stir through gently and leave for 2 minutes until just cooked.
4. Just before serving fold through coriander and enjoy with hot rice.