Easy Fish Curry

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Serves: 4

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Prep: 5 mins

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Cook: 20 mins

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Kcal pp: 442

Ingredients Jump to method

Fruit & Veg

16 oz cherry tomatoes


Fish

4 skinless white fish fillets


Dried Goods

10 oz basmati rice


Cans & Jars

1 x 13.5 fl oz can coconut milk


Condiments

5 cardamom pods

1 tbsp korma curry paste

1 tbsp lime pickle


Pantry

Salt and pepper

Olive oil

Method

Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir, and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.


Meanwhile, halve the tomatoes. Add to a large pan with a drizzle of olive oil and cook on high heat for 2 minutes.


Next, cut the fish into 3 cm pieces and add to the pan, along with 1 tbsp korma paste, 1 tbsp lime pickle, and coconut milk. Season with salt and pepper and stir gently.


Bring the pan to a simmer and cook for around 10 minutes.


Plate up the curry along with the cooked rice.

 

Nutritional Data Per Portion

Energy

442 kcal

Total Fat

21.7 g

Saturated Fat

13.67 g

Carbohydrates

30.85 g

Sugar

6.41 g

Fibre

1.99 g

Protein

29.74 g

Sodium

111.06 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.