Sunday 25 February 2018

Forkful's easy suppers: Simple fish curry and Pork ball noodle soup

Simple fish curry
Simple fish curry
Pork ball noodle soup

This week, perhaps more than any other week, we're in need of food that can be eaten from bowls. A warm, fragrant bowl of comfort food to wrap your hands around is what we need.

This week, fill your bowls with either my (very) simple fish curry or my speedy pork ball noodle broth. You can swap the fish for cooked chicken, lamb or veggies for an alternative curry. The noodle broth base is also easily adapted to have with chicken or seared beef if pork balls aren't what you're craving.

Simple fish curry

Serves 2

Prep Time: 10 mins

Cooking Time: 30 mins


1 small onion

1 clove of garlic

1 small piece of ginger

2 green or red chillis

1 teaspoon of tomato puree

1 tablespoon of curry powder

1 teaspoon of turmeric

1 x 400ml tin of coconut milk

Juice of half a lime

1 teaspoon of salt

1/2 teaspoon of black pepper

2 large fillets of sustainable white fish

To serve

1 green or red chilli

Handful of fresh coriander

Natural yogurt

Lime wedges

Naan bread


1. Heat a little vegetable oil over a medium heat in a large, deep frying pan. Peel and slice the onion. Add to the frying pan and gently sweat the onion for 10 minutes, or until slightly transparent.

2. Meanwhile, peel and finely grate the garlic and ginger. De-seed and finely dice the red chilli. Now add the grated garlic, ginger and diced red chilli to the onion and fry for another 2 minutes, stirring well.

3. Add the tomato puree and mix very well, and then continue to cook for another minute. Finally add the curry powder and turmeric, and fry for a minute so that the fragrance of the spices are released into your kitchen. Next, add the tin of coconut milk and bring to a gentle boil. Simmer for 10 minutes over a medium to high heat.

4. Chop the white fish into chunks and add to the curry sauce. Simmer for 5 minutes or until the fish is cooked through. Your fish chunks may break up and fall apart slightly as they cook.

5. De-seed and finely slice the green chilli. Roughly chop the fresh coriander. Serve the curry in bowls with some slices of green chilli, fresh coriander, a dollop of yoghurt and some warmed naan bread and lime wedges on the side.

Pork ball noodle soup

Serves 2

Prep Time: 10 mins

Cooking Time: 30 mins


250g pork mince

1 tablespoon of finely chopped fresh coriander

Half a teaspoon of chilli flakes

1 teaspoon of salt

Half a teaspoon of pepper

1 tablespoon of vegetable oil

1 teaspoon of finely grated ginger

1 garlic clove, finely grated

900ml chicken stock

75g of Udon noodles

4 leaves of pak choi

1 tablespoon of freshly chopped coriander

1/2 a red chilli, finely sliced

1 lime, halved


1. Mix the pork mince in a large bowl. Add the finely chopped fresh coriander, chilli flakes, salt and pepper and mix well. Form into small meatballs with your hands and set aside. You should get about eight meatballs.

2. Heat the oil in a frying pan over a medium to high heat. Cook the meatballs in batches for 4 to 5 minutes each, or until they start to brown. Remove with a slotted spoon and set aside.

3. Pour the chicken stock into a medium-sized saucepan and add the grated ginger and grated garlic. Simmer for 2 minutes. Add the pork meatballs and simmer for 5 minutes, or until the pork balls are cooked through.

4. Add the noodles and cook for 3 minutes, or according to the packet's instructions. Add the pak choi for the last minute of cooking.

5. Divide the noodles between two bowls. Pour the chicken stock over the noodles. Divide the pak choi and pork balls evenly between the bowls. Top with slices of red chilli and serve with a slice of lime.

Irish Independent

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