Fish curry

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olive magazine

6 ratings

Recipe by olive magazine

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1. Fry the onion in a large pan with a little oil until softened then add the curry paste and cook for 2 minutes. Stir in the tomatoes then simmer for 10 minutes until reduced and thickened.
2. Add the fish and gently simmer for 3-4 minutes until the fish is cooked through. Scatter with coriander and serve with naan bread or steamed basmati rice.

Per serving

169 kcalories, protein 24.6g, carbohydrate 8g, fat 4.5 g, saturated fat 0.5g, fibre 2.4g, salt 0.89 g

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• Sarah

  17 November 2007

  Sarah rated this recipe

  

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• Natasha

  22 November 2007

  Natasha commented on this recipe

  Excellent. This is a great way for me to eat more fish! I've also used this recipe but substituted the fish for and leftover meat from a roast dinner.

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• Natasha

  22 November 2007

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• Leona

  02 December 2007

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• Glenys

  27 February 2008

  Glenys rated and commented on this recipe

  

  Fantastic & easy mid-week meal - I added some low fat yoghurt before serving to give it a more creamy taste.

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• tweedletwo

  13 June 2008

  tweedletwo rated and commented on this recipe

  

  really rather nice

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• Belle

  14 July 2008

  Belle rated and commented on this recipe

  

  Quite nice, not brilliant. I think the yoghurt idea from Glenys might be a good one. Lovely and tomato-y for those that like that kind of thing. Certainly very easy, it practically cooks itself, which is a bonus!

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• hmd1980

  11 September 2008

  hmd1980 commented on this recipe

  Really quick and easy and quite nice. We like things a bit spicier so I added a bit of fresh chilli. Also a few prawns and some veg because my boyfriend like a few more 'lumps' is his curry.

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Ingredients

• 1 onion , finely sliced
• olive oil for frying
• 2 tbsp curry paste , Madras is good for this
• 2 x 400g tins chopped tomato
• 450g white fish fillets, cut into large chunks
• a small handful of coriander leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 onion , finely sliced
• olive oil for frying
• 2 tbsp curry paste , Madras is good for this
• 2 x 400g tins chopped tomato
• 450g white fish fillets, cut into large chunks
• a small handful of coriander leaves

Per serving

169 kcalories, protein 24.6g, carbohydrate 8g, fat 4.5 g, saturated fat 0.5g, fibre 2.4g, salt 0.89 g

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