Pollock and Courgette Curry

There are times when I want a curry and I want one that is light and fragrant and quick to make. I've found that using fish in a curry (especially firm white fish), allows me to have that protien hit without the heavy feeling you sometimes get when using meat. It also speeds up the cooking time considerably. Being lucky enough to live by the sea and having a husband who is an enthusiastic fisherman, means that it's a bit of no brainer what to make when he comes home with freshly caught fish. I don't use any chilli in this curry as I find that the ginger and turmeric give it pleanty of zing, it also makes it kid friendly..... By all means do add chilli if you feel that you need that firey kick! 

1kg Pollock or other firm white fish

1 courgette, grated

2 red onions roughly diced

Thumb sized peice of ginger peeled and finely grated

1 large piece of fresh turmeric finely grated

2 large cloves of garlic finely minced

400ml can of coconut milk

1 tbsp olive oil

Heat the oilive oil in a large frying pan and sweat down the onions over a medium heat until they have softened.

Add in the garlic, ginger and turmeric and let them cook out for about a minute, then add in the grated courgette and allow it to cook down a little.

Once the courgette has cokked down add in the tin of coconut milk, let this simmer over a medium low heat for 5 minutes. You will see the sauce start to thicken as the courgette breakes down.

Cut the fish in to 5 cm chunks. You want to leave the chucks quite large as they will break up a little as the fish cooks. 

Add the fish to the curry in a single layer making sure that the fish is semi submerged in the sauce. Let the fish blip away in in it's fragrant bath for 5 minutes on a medium low heat. You will know when the fish is cooked as flkes with break off when touched with a wooden spoon.

Serve with rice and naan bread.