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Recipe: dill fish curry with cumin rice

PUBLISHED: 13:59 18 September 2017 | UPDATED: 13:59 18 September 2017

Tina Richardson's Humble Herb recipe

Tina Richardson's Humble Herb recipe

Tina Richardson

A delicious and light summer curry with the extra citrus of dill


For the curry (for four to six people)

500g hake or haddock

2 tsp turmeric

1 tbsp coconut oil

2 medium onions, chopped

1 long green chilli, chopped

1 tsp chopped fresh ginger

2 tbsp fresh dill, chopped or 1 tsp dried

400ml coconut milk

25g whole green beans

1 tbsp tamarind paste

1 pint fish stock

1 tsp salt

For the rice

2 tsp cumin seeds, chopped

juice and zest of one lemon

200g basmati rice

425ml water


(30-35 mins)

Cut the fish into bite-sized chunks. Put in a large bowl and rub with a little salt and the turmeric.

In a pan, bring to the boil the basmati rice and simmer for seven-eight minutes then take off the heat and cover.

Gently heat the coconut oil in a large shallow pan then add the onions and chopped chilli. Cook for about five minutes, stirring until the onions have softened. Add the ginger and dill to the pan and stir, then pour in the coconut milk.

Add a teaspoon of tamarind paste then add the fish stock and the green beans. Simmer for five-seven minutes.

Add the fish to the curry mixture and simmer for a further eight-10 minutes. Try not to stir the fish as it will be quite delicate. Once the fish has cooked leave to rest for a couple of minutes.

Fluff the basmati rice with a fork, add the juice and rind of the lemon and the chopped cumin seeds and gently mix.

Serve the rice and curry in warm bowls adding a dill garnish. Accompany with naan bread.

Recipe by Tina Richardson, Stanstead Abbotts author of a Cook’s Guide to Herbs


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