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.
|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|
|1||Kaffir lime leaf|
|3 cups||Courgettes, and beans|
|600 g||Fish, cut into 2cm cubes (Main)|
|½ cup||Fresh coriander, chopped|
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- 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.
- Add tamarind, coconut milk, water and kaffir lime leaf and bring to a simmer for 5 minutes.
- Add vegetables and cook for a further 5 minutes. Then add fish, stir through gently and leave for 2 minutes until just cooked.
- Just before serving fold through coriander and enjoy with hot rice.