One Pan Mango, Lime & Coconut Fish Curry with Zingy Yoghurt
Serves 5
Directions
- 1Heat a generous glug of olive oil in a large pan and soften the shallots, then add the garlic, ginger and spices. Fry until fragrant.
- 2Add the fresh tomatoes and cook until softened and caramelised.
- 3Stir in the sweet potatoes, tinned tomatoes, coconut cream, fish sauce, mango chutney, lime pickle and lime zest and juice. Simmer until the potatoes are nearly tender.
- 4Taste and add more lime pickle, mango chutney or a splash of soy sauce for depth if needed.
- 5Add the salmon and cod and simmer gently, then add the prawns and cook until the fish is cooked through and the prawns are pink. Stir through the spinach.
- 6Mix the Greek yoghurt, 1 tbsp of mango chutney and 1 tbsp of lime pickle together to make the zingy yoghurt.
- 7Serve with a generous dollop of zingy yoghurt, fresh coriander, nigella seeds and warm naan.
Ingredients
- 300 g salmon
- 300 g cod
- 300 g king prawn
- 2 whole sweet potato
- 8 whole plum tomato
- 3 whole shallot
- 3 whole garlic clove
- 1 thumb-sized ginger
- 1 tsp turmeric
- 1 tbsp ground cumin
- 1 tsp chilli flakes
- 1 glug olive oil
- 1 tin plum tomato
- 2 tin coconut cream
- 1-2 tbsp fish sauce
- 2 tbsp mango chutney
- 2 tbsp lime pickle
- 1 handful spinach
- 1 whole lime
- salt (optional)
- pepper (optional)
- 6 tbsp Greek yoghurt
- fresh coriander (optional)
- 1 tbsp nigella seeds
- naan bread (optional)
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