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Fried fish & tomato curry

Fried fish & tomato curry

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Rating: 5 out of 5.42 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal432
fat19g
saturates7g
carbs33g
sugars9g
fibre5g
protein30g
low insalt0.8g
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Ingredients

Method

  • STEP 1

    Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.

  • STEP 2

    Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.

  • STEP 3

    Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

Rating: 5 out of 5.42 ratings
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