Coconut Curry with fish

• 2 tablespoons of olive oil
• 2 medium red peppers
• 2 medium green peppers
• 1 medium onion, sliced
• Salt and pepper to taste
• 4 tablespoons The Spice Club curry
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 4 (170 grams) frozen fish fillets, such as whitefish or cod
• 1 can (400 ml) coconut milk
• 1 lime
• 2 scallions, trimmed and thinly sliced, for garnish
• Fresh coriander leaves and tender stems, for garnish
• White rice or couscous, for serving
• The spice club poke of coco & hazel (optional for garnish)

Step 1: Fry vegetables

• Heat the olive oil in a large frying pan over medium heat.
• Add the red and green peppers and onion. Sprinkle with salt and pepper to taste.
• Fry the vegetables for 5-7 minutes until they start to soften.

Step 2: Add spices

• Add the garlic, grated ginger and The Spice Club curry to the pan.
• Stir well and cook for another 2 minutes until the herbs are fragrant.

Step 3: Add Fish and Coconut Milk

• Add the frozen fish fillets to the pan.
• Pour the coconut milk over the fish and vegetables.
• Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the fish is completely cooked.

Step 4: Garnish and Serve

• Squeeze the lime over the curry and stir well.
• Serve the coconut curry fish over white rice or couscous.
• Garnish with the sliced ​​spring onions, the spice club poke of the spice club coco&hazel and fresh coriander leaves and stems.