Name: Couscous with Fish and Coconut Sauce
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 tablespoons Thai red or green curry paste; 50–75 g (2–3 oz) couscous (quick-cook) per person; 2 red peppers, deseeded and cut into chunks; a little oil; a wineglass of tamarind extract (buy some tamarind - from an Asian food supplier - soak it in hot water for a while and then squeeze the flesh to give you a liquid that looks like strong tea); 50 g (2 oz) sultanas; 50 g (2 oz) raisins or currants; 50 g (2 oz) flaked almonds; a knob of butter; a dash or two of Asian fish sauce (looks like soy sauce); a couple of cloves of garlic, chopped; salt and freshly ground black pepper; juice of 2 lemons; a handful of chopped fresh coriander or basil, for garnish; 3 tablespoons vegetable oil; 1 onion, finely chopped; a couple of lime leaves; 1 fillet of mackerel or red mullet (or any firm fish you fancy) per person; 300 ml (½ pint) coconut milk (buy this dried and reconstitute it, or buy it in a can); 2 red or green chillies, deseeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

I cooked this dish before a crowd of around 300 Saturday shoppers in Oslo, who questioned me at length about food and cooking and, of course, there was one who commented that this was not a Norwegian dish. I explained that the point of this exercise was not to teach them how to cook their own dishes, which they know perfectly well, but to do something a bit different and that this particular dish had its roots in Thailand, for the fish part, and Morocco for the couscous part. Anyway, it mad