Summer Fish Curry

Name: Summer Fish Curry
Prep time: 2 min
Cook time: 23 min
Total time: 25 min
Ingredients: 750 g fish fillets (cod, salmon, monkfish, etc.); 500 g mussels (precooked or fresh); 60 ml olive oil; 2 red onion (sliced); 2 inches fresh ginger (sliced into matchsticks); 3 cloves garlic (sliced); 1 fresh chili (sliced, optional); 12 baby plum tomatoes (halved); 20 g fresh coriander (chopped); 30 g fresh basil; 1 tin coconut milk (1 can = 400g); 0.75 tin chopped tomatoes (1 can = 400g); 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp garam masala; 1 tsp turmeric; 1 tsp sea salt; 1 lemon; 300 g basmati rice; 100 g Greek yogurt (optional to serve); 100 g mango chutney (optional to serve)

Vibrant and light fish curry full of flavour using fresh basil to compliment the fish; utterly delicious and perfect for a summery fish curry.

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