- 1 tbsp vegetable oil
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, chopped
- 1-2 tbsp Madras curry paste (we used Patak's)
- 400g can tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200ml vegetable stock
- sustainable white fish fillets, skinned and cut into big chunks
- rice or naan bread
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
Make it mediterranean
Pesto 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.
If you prefer your food a little milder, a less spicy curry paste, such as Korma, will work as well.