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Creamy fish curry

Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 425
  • Carbohydrates 53
  • Saturated Fat 6
  • Sugar 4
  • Protein 24
  • Fat 11
  • Fibre 2
  • Salt 1.6

Nutrition per serving

  • Calories 425
  • Carbohydrates 53
  • Saturated Fat 6
  • Sugar 4
  • Protein 24
  • Fat 11
  • Fibre 2
  • Salt 1.6

Ingredients

  • 250g basmati rice
  • 3 heaped tbsp mild curry paste, such as korma
  • 1 onion, thinly sliced
  • 400g can reduced-fat coconut milk
  • 1 chicken stock cube
  • 140g frozen fine green beans
  • 400g frozen coley, or other white fish, defrosted and chopped into fairly large chunks
  • ½ bunch spring onions, sliced

Method

  1. Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.

  2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.

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