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Encocado
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Serves 4
Easy
Total time: 45 mins
0 reviews
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This simple dish of fish in a creamy coconut sauce is cooked all along the coast of Ecuador and on the Galápagos Islands. The sauce is flavoured with a red spice called achiote, which is mellow in flavour but full of colour. John Gregory-Smith has substituted it for paprika, which works just as well and is much easier to get in the UK
Gluten free
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This recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador...
Ingredients
Nutrition
-
2 tbsp olive oil
-
1 red onion
finely chopped
-
1 red pepper
finely chopped
-
3 cloves garlic
finely chopped
-
2 tsp paprika
-
1 tsp ground cumin
-
1 tsp ground coriander
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4 tomatoes
finely chopped
-
1 tbsp tomato purée
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400ml tin coconut milk
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1 lime
juiced
-
½ orange
juiced
-
250g basmati rice
-
600g skinless boneless snapper
cut into 5cm pieces (see cook’s notes)
-
a thumb-sized piece ginger
-
a small handful coriander leaves
finely chopped
-
1 red chilli
finely sliced
Nutrition: per serving
- kcal637
- fat25.4g
- saturates16.1g
- carbs61.6g
- sugars9.6g
- fibre4.9g
- protein38.2g
- salt0.3g
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Method
-
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.
-
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.
Check out more of our best fish curry recipes here...
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