*This recipe is gluten-free according to industry standards
This recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador…
Ingredients
- olive oil 2 tbsp
- red onion 1, finely chopped
- red pepper 1, finely chopped
- garlic 3 cloves, finely chopped
- paprika 2 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- tomatoes 4, finely chopped
- tomato purée 1 tbsp
- coconut milk 400ml tin
- lime 1, juiced
- orange ½, juiced
- basmati rice 250g
- skinless boneless snapper 600g, cut into 5cm pieces (see cook’s notes)
- ginger a thumb-sized piece
- coriander leaves a small handful, finely chopped
- red chilli 1, finely sliced
Method
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Step 1
Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden. Add the garlic and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.
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Step 2
Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
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Step 3
Meanwhile, put the rice into a pan and pour over 500ml of just-boiled water. Bring to the boil, cover and cook gently for 10-12 minutes or until the water has been absorbed. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.
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Step 4
Put the fish into the sauce and mix well. Grate the ginger over the curry. Cover and cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the coriander and chilli. Serve immediately with the rice.
You can switch up the seafood, adding in prawns, tuna, swordfish or a piece of pollock in place of, or alongside, the snapper.
Nutritional Information
- Kcals 637
- Fat 25.4g
- Saturates 16.1g
- Carbs 61.6g
- Sugars 9.6g
- Fibre 4.9g
- Protein 38.2g
- Salt 0.3g
