Joe Wicks’ goan fish curry with green apple

A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy.

goan fish curry
Andrew Burton

SERVES 2 ADULTS + 2 SMALL KIDS
PREPARE: 10 MINUTES
COOK: 20 MINUTES
FREEZE ME

1 tbsp coconut oil
1 white onion, finely chopped
2 tomatoes, roughly chopped
3⁄4 tsp turmeric
1 tbsp ground coriander
1 tsp ground cumin
1 tbsp ginger paste
8 curry leaves – optional
400ml tin of coconut milk
Small bunch of coriander, leaves roughly chopped and stems finely chopped
1 Granny Smith apple, cut into matchsticks (peeled or unpeeled, it’s up to you)
400g firm, skinless white fish fillets, such as cod, haddock or hake, cut into large cubes
165g raw shelled king prawns
1⁄2 lime

TO SERVE
Cooked rice
1⁄2 lime, cut into wedges

  1. Heat the coconut oil in a wide, shallow lidded frying pan over a medium heat. Add the onion and cook for about 5 minutes until soft, then add the chopped tomatoes and cook for a further 5 minutes.
  2. Add the dried spices, ginger paste and curry leaves (if using), turn up the heat a little and cook for 2 minutes until fragrant. Add the coconut milk, half-fill the empty tin with water and swirl it around to collect any remnants and add the water to the pan. Throw in the coriander stems and bring to a simmer.
  3. Stir the apple matchsticks into the curry, then add the fish and prawns. Squeeze over the juice of the half lime, cover and simmer for 5 minutes.
  4. Remove from the heat, take off the lid, scatter over the coriander leaves and serve with rice and lime wedges on the side.

Love the recipes? Now buy the book

Joe's family food
Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.