Chilli and Coconut Chowder

A light meal with a  bit of a kick, perfect after a long day’s work. G

Meal for two


200g (half tin) coconut milk

200g (half tin) chopped tomatoes

300g fish pieces (any firm white fish such as haddock or hake)

1 small red chilli, finely chopped (to taste)

1/4 tsp garlic puree

1/2 onion – roughly chopped

handful cherry tomatoes, quartered

1 tsp paprika

1/2 vegetable stock cube



  1. Fry off the onions, garlic and chilli in a knob of butter.
  2. Add the chopped tomatoes, coconut milk and stock cube; simmer for a few minutes.
  3. Stir in the cherry tomatoes and paprika, simmer for a few more minutes.
  4. Allow the sauce to cool a little, then blend until almost smooth.
  5. Simmer the sauce again with the fish until the fish is cooked.

Serve with a generous chunk of crusty bread for dipping.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s