This turmeric coconut fish curry makes a perfect dinner on a hot date night; just spicy enough to prompt a heat induced appetite. This creamy colourful cod one pot, is quick and easy to cook and any fish of choice can be used.
2 x coconut cream (160ml each)
650g Cod fish fillets (cut into chunky pieces)
4 red chillies (finely cut)
2 spring onions (cut)
1 and 1/2 knorr chicken seasoning
handful basil leaves (sliced)
1 teaspoon turmeric
3 garlic cloves (crushed and chopped)
1 tablespoon coconut oil
1 red bell pepper (sliced)
1 pak choi
corn flour to thicken if need be (about a tablespoon corn flour and tablespoon water)
In a non stick pan or wok, place the chunky cod fillets.
Season by adding the red chillies, half of the sliced basil leaves, the knorr seasoning cubes, crushed garlic cloves, coconut oil and spring onions.
Place on a medium gas heat, allow to heat up for about 3 - 5 minutes. Add the coconut creams, turmeric and stir in to coat the fish.
Cover pan with lid and bring to boil. Allow to cook for about 6 minutes.
Add the carrots and bell pepper; allow to simmer for 10 - 12 minutes. At this point, start boiling rice.
Once sauce is reduced a little bit, the add the pak choi, remaining sliced basil leaves. stir in and turn off the gas.
However, if curry is a bit watery, add corn flour thicken.
Serve hot with rice.