Super-quick fish curry
By Good Food
A low fat fish curry that’s ready in a flash, make sure you buy your fish from a sustainable source
- Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 191
- fat 5g
- saturates 1g
- carbs 9g
- sugars 6g
- fibre 2g
- protein 30g
- salt 0.54g
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1-2 tbsp madras curry paste (we used Patak's)
- 400g can tomatoes
- 200ml vegetable stock
- Icelandic cod fillet, skinned and cut into big chunks
- rice or naan bread
Tip
Make it mediterraneanPesto Fish Stew Fry the onion and garlic until soft, then add the tomatoes and stock along with 2 tbsp red pesto. Bring to a simmer and cook the fish as left, throwing in a handful torn basil leaves just before serving with crusty French bread. Milder?
If you prefer your food a little milder, a less spicy curry paste, such as Korma, will work as well.
Method
Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan
