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Creamy fish curry

Creamy fish curry

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A star rating of 4.8 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

Nutrition: per serving
HighlightNutrientUnit
low inkcal425
low infat11g
saturates6g
carbs53g
sugars4g
fibre2g
protein24g
salt1.6g
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Ingredients

  • 250g basmati rice
  • 3 heaped tbsp mild curry paste , such as korma
  • 1 onion , thinly sliced
  • 400g can reduced-fat coconut milk
  • 1 chicken stock cube
  • 140g frozen fine green bean
  • 400g frozen coley , or other white fish, defrosted and chopped into fairly large chunks
  • ½ bunch spring onions , sliced

Method

  • STEP 1

    Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.

  • STEP 2

    Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.

Goes well with

Recipe from Good Food magazine, March 2013

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Overall rating

A star rating of 4.8 out of 5.28 ratings
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