I’m not hating on white fish or anything, but it does need a little help in the flavour department, especially if you’re like me and you eat it a lot. This creamy, spicy sauce and the quick-fix mash are the perfect partners for your fish.
1 tbsp coconut oil
2 red peppers, finely diced
1 garlic clove, peeled and crushed
2 tbsp garam masala or curry
salt and freshly ground black pepper
½ x 400ml tin of full-fat coconut milk
2 tbsp almond butter
1 tbsp olive oil
1 x 800g skinless hake fillet, cut into 5cm chunks
fresh coriander leaves, to garnish
FOR THE BUTTER BEAN MASH:
2 x 400g tins of butter beans, drained and rinsed
2 tbsp olive oil
100g baby spinach
1. Melt the coconut oil in a large frying pan set over a medium heat. Add the red peppers and cook for 5 to 8 minutes, stirring now and then, until soft (this will depend on how finely you diced them!). Add the garlic, garam masala and some salt and pepper and stir for 1 minute, then remove from the heat and scrape the peppers into a blender. Add the coconut milk and almond butter and blend into a smooth paste. Set aside.
2. To make the butter bean mash, pulse the beans in a food processor until smooth. Heat the olive oil in a large pot set over a medium heat, then add the spinach and let it wilt down. Stir in the puréed beans and cook for 2 or 3 minutes to warm them through. Season with a pinch of salt and pepper.
3. Using the same frying pan that you cooked the peppers in, heat the olive oil over a high heat. Once the oil is sizzling, add the hake pieces and cook for 4 minutes on each side, until golden, crispy and cooked through. Turn the heat down to low, pour in the almond curry sauce and let it simmer for 2 to 3 minutes. Ladle the curry into four bowls, garnish with fresh coriander leaves and serve the butter bean mash in a separate bowl on the side.
Recipe from Half Hour Hero: Real Food, Real Fast by Roz Purcell, £20, Penguin