Encocado
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 red onionfinely chopped
- 1 red pepperfinely chopped
- 3 cloves garlicfinely chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tomatoesfinely chopped
- 1 tbsp tomato purée
- 400ml tin coconut milk
- 1 limejuiced
- ½ orangejuiced
- 250g basmati rice
- 600g skinless boneless snappercut into 5cm pieces (see cook’s notes)
- a thumb-sized piece ginger
- a small handful coriander leavesfinely chopped
- 1 red chillifinely sliced
Nutrition: per serving
- kcal637
- fat25.4g
- saturates16.1g
- carbs61.6g
- sugars9.6g
- fibre4.9g
- protein38.2g
- salt0.3g
Method
step 1
Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden. Add the garlic and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.
step 2
Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
step 3
Meanwhile, put the rice into a pan and pour over 500ml of just-boiled water. Bring to the boil, cover and cook gently for 10-12 minutes or until the water has been absorbed. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.
step 4
Put the fish into the sauce and mix well. Grate the ginger over the curry. Cover and cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the coriander and chilli. Serve immediately with the rice.
