Borough Broth Co Sustainably caught wild fish broth
For the spice mix:
1 tsp Crushed cloves
1 tbsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Mustard seeds
½ tsp Turmeric
1 tsp Salt
2-3 Garlic cloves, peeled and crushed or garlic powder
3cm Fresh ginger, peeled and grated
2 Medium-sized sweet potato, chopped into large chunks
3 tbsp Olive oil or ghee
2 Green chillis or our organic chilli
1 Onion, chopped
1 Large tomato, chopped
400ml Tin of coconut milk
1 Pouch of Borough Broth co. Sustainably Caught Wild Fish Broth
10 Curry leaves
Parsley, to garnish
Flaked almonds, to garnish
1. Add your spices to a dry pan, over a medium-low heat and toast your spices until they start to darken and become aromatic. This should take a few minutes, be carefully not to burn the spices. Remove from the heat and grind the spices into a powder, either with a food processor or pestle and mortar.
2. Heat 2 tbsp oil in a large pan over a medium-high heat, then add the chopped onion. Fry for 1-2 minutes until soft, then stir in the sweet potato, spice mix, garlic and ginger. Stir to coat the potato and onion in the spices and cook for 5-10 minutes until the potato has softened. Then stir in the chopped tomato and cook until most of the liquid has evaporated.
3. Mix in the coconut milk and fish broth, add the chillies and bring to the boil. Turn down the heat and let simmer for about 5-10 minutes until the sauce has thickened.
4. Add the seafood and cook for about 5 minutes until the fish is cooked through, stirring occasionally and making sure not to break up the fish.
5. Serve with rice and parsley to garnish. We also like to add some flaked almonds for some crunch.
FREQUENTLY ASKED FISH PIE QUESTIONS:
Asian spices and creamy coconut milk compliment fish beautifully, making fish curry an easy, healthy and delicious midweek meal for the whole family. We always recommend using sustainably caught fish and at Coombe Farm Organic are proud to work with fisheries that adhere to these standards. White fish such as cod, pollock and haddock work well in fish curry.
We serve our fish curry with fluffy white rice and soft flatbread to mop up the delicious curry sauce.
Fish curry can be refrigerated in an airtight container for 2-3 days, or frozen for up to 3 months. When cooking the curry from frozen, be sure to defrost thoroughly and stir the fish carefully to avoid breaking it into pieces.
Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, it’s no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.
There is a wide spectrum of ways that fish can be caught or farmed, certification schemes help you identify which standards the fish you are buying has been subject too. At Coombe Farm Organic we stock sustainable fish – all either organically certified or approved by the Marine Stewardship Council (MSC). The Marine Stewardship Council (MSC) is an independent non-profit organization which sets a standard for sustainable fishing, look out for their blue label on fish products which reassures you it was caught by a responsible fishery in a sustainable way, ensuring healthy oceans and safeguards seafood supplies for the future.