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.
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
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 flaky.
Serve immediately topped with a handful of fresh coriander.
Serve with rice or naan bread (calories below for curry only).
Calories 191 Protein 30 Carbs 9 Fat 5