OVERVIEW
I love one-pot dishes, and this is the easiest curry you’ll ever make. It’s like magic – when you open the lid of the EGG you’ll have a beautifully fragrant curry that’s taken literally minutes to cook. When wild garlic is in season in the early spring, it works perfectly with the cooked tomatoes on the side; otherwise, go for baby spinach.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Stainless Steel Grid or Cast Iron Searing Grid in place. Your target temperature is 220°C.
In a pan, toast the coriander seeds for a couple of minutes until fragrant, then pound with a pestle and mortar.
Lay the fish in a Cast Iron Skillet and pour over the coconut milk. Scatter over all the other ingredients and finish with a good pinch of salt.
Place in the EGG, close the Dome and bake for 8 minutes. Remove and keep warm with foil while you cook the tomatoes.
COOK YOUR TOMATOES
Place the tomatoes in a pan with the spinach or wild garlic and drizzle with olive oil and sea salt. Cook for 4-5 minutes over the direct heat to allow the tomatoes to burst and the leaves to wilt.
Serve the curry in warm bowls with the hot tomatoes, some coconut rice and chopped coriander.
