quick fish curry
This dish can be adapted easily by using a wide array of different curry pastes. A great way to store curry paste is to spoon into ice-cube trays and store in the freezer for up to three months.
Per serving : 191kCal / Carbs 9g / Protein 30g / Fat 5g
Ingredients
1 tbsp vegetable oil
1 white onion, diced
1 garlic clove, crushed
2 tbsp madras curry paste
1g tin chopped tomatoes
200ml vegetable stock
600g fish fillets - skinned & cut into pieces
handful of fresh coriander, chopped
How to make it
- To make this simple but delicious curry, begin by gently sautéing the onion and garlic for around 5 minutes, or until the onion is soft and the garlic smells aromatic.
- Stir in the curry paste and let it roast in the pan for 3 minutes to release the flavours of the spices before adding the tomatoes and the stock.
- Bring the sauce to a simmer and add the fish.
- Cook gently for around 10 minutes, by which point the fish will be soft and flakey.
- Serve immediately topped with a handful of fresh coriander.