Fast Fish Curry. Farm Direct

Organic
(2)
Vegan
(2)
Gluten free
(1)
Dairy free
(2)

For a curry you need a meaty fish which doesn’t lose its shape when simmered in a sauce. Monkfish works well, but for this recipe I used smoothhound fillet, which was every bit as good – meaty, tasty and utterly boneless. It required no more prep than snipping into pieces with the poultry scissors! Smoothhound also has the distinct advantage of being less than half the price of monkfish.....

500g smoothhound fillet, cut into bitesize chunks
1 large onion, diced
1 red pepper, diced
2 tablespoons good curry paste
1 tablespoon garlic pickle
1 tablespoon tomato puree
2 teaspoons white wine vinegar
1 teaspoon dark brown sugar
Half a vegetable stock cube
2 tsp cornflour
Fresh coriander, chopped

1) Heat a large frying pan and fry together the curry paste, onion and garlic pickle until the onion has softened a little. Add the red pepper, stir well and add 100ml water as well as the tomato puree. Turn the heat down to medium and let it cook a couple of minutes.

2) Crumble in the stock cube and add the vinegar and sugar. Add the fish and stir, cooking for 5 minutes until the fish is tender. To thicken the sauce, add 40ml water to 2 teaspoons cornflour and stir.

3) Add this to the sauce and stir well to thicken. Sprinkle with a little fresh coriander, and serve with fluffy basmati rice.

Created by Tiffany Nestour of Kentish Town using farm-direct ingredients.

Buy the ingredients for this recipe:

Brown Onions

500g

1Kg

£1.45

Qty.

From Nick Walton, Bagthorpe Farmhouse, Bagthorpe, Norfolk

Organic
Marigold Engevita Yeast Flakes

100g

£3.95

Qty.

The vegan food with a cheesy, nutty taste made from primary inactive yeast without additives or preservatives.

Vegan, Dairy free
Marigold Gravy Mix (110g)

£2.49

Qty.

From Marigold Health Foods, Kings Cross, London

Organic, Vegan, Gluten free, Dairy free