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Member recipe

sweet and spicy fish

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Serves 4

Budget dish £1.49 per head

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Ingredients

  • 3 tbsp curry paste, medium
  • 1 large onion, halved and sliced
  • 1 red pepper, deseeded and thickly sliced
  • small bunch of coriander, leaves and stems separated and roughly chopped
  • 400ml can coconut milk
  • large handful dried mango, chopped
  • 1lb 9oz white fish fillet, cut into large chunks
  • naan breads to serve

Method

    1. heat the curry paste in a large saucepan and fry the onion for 3 mins until golden. Stir in the sliced pepper and coriander stems and cook for another 2 mins. Pour in the coconut milk, tip in the mango pieces and bring to the boil. Season to taste, turn down the heat and simmer for 5 mins until slightly thickened.
    2. Add the fish and cook for 3 - 5 mins or until it flakes easily. sprinkle the coriander leaves over the curry, just before serving and serve with warm naan breads.

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