Coley Korma

I came across an episode of Jamie's Fish Suppers when I was flicking through the TV one night and it was actually really interesting. He did his top ten sustainable fish recipes and this Coley Korma was one of them. This is such a versatile dish, I actually used cod, because I had some in the freezer and used tikka masala paste instead of korma. You could pretty much use any fish and any curry paste to create this dish and it would be delicious and it is so easy.

Coley Korma (from Jamie's Fish Suppers)
(Serves 4)

2 heaped tbsp korma paste
4 coley fillets, skin on, scaled and pin-boned
Olive oil
4 spring onions, trimmed and finely sliced
½ x 400ml tin coconut milk
Few sprigs of fresh coriander, leaves picked, stalks finely chopped
½ - 1 fresh red chilli, finely sliced
1 lemon, cut into wedges

Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of olive oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour.

Turn the heat under the fish up to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it.

Serve with rice and top each portion with a piece of coley. Pour the sauce over the top then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.