Quick Fish Curry

This 15 minute meal can be adapted easily by using a wide array of different curry pastes and whatever white fish you have available.

A great way to store curry paste is to spoon into ice-cube trays and store in the freezer for up to three months.

Serves 4

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Ingredients

• 1 tbsp vegetable oil

• 1 white onion, diced

• 1 garlic clove, crushed

• 2 tbsp Madras curry paste

• 400g tin tomatoes

• 200ml vegetable stock

• 600g white fish fillets, skinned and cut into large pieces

• A handful fresh coriander, chopped

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Method

1. 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.

2. 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.

3. 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 flaky.

4. Serve immediately topped with a handful of fresh coriander.

Serve with rice or naan bread (calories below for curry only).

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Nutrition

Calories 191 Protein 30 Carbs 9 Fat 5