Fish curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tsp vegetable oil
- 1 tbsp black mustard seeds
- 8 fresh or dried curry leaves(optional)
- 1 bulb fennelfinely sliced
- 3 tbsp madras curry paste
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tbsp tomato purée
- 400g tin light coconut milk
- 200g cherry tomatoeshalved
- 200g green beanstrimmed and halved
- 400g skinless haddockcut into chunky pieces
- ½ limejuiced
- to serve basmati rice
Nutrition:
- kcal253low
- fat13.2g
- saturates6.7g
- carbs8.7g
- sugars6.5g
- fibre5.7g
- protein22.1g
- salt0.6g
Method
step 1
Heat the vegetable oil in a pan and add the black mustard seeds and curry leaves, if using. Cook for 2-3 minutes or until popping and fragrant, then add the fennel and a pinch of salt. Cook for 5 minutes or until starting to soften, then spoon in the curry, ginger and garlic pastes and tomato purée. Cook gently for 5 minutes. Tip in the coconut milk, bring to the boil and simmer for 10 minutes. Add the cherry tomatoes and green beans, simmer for 2 minutes and then add the haddock with some seasoning and simmer gently for 5 minutes or until the haddock is cooked through. Finish with the lime juice and serve with rice.
