Name: Super-quick fish curry
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 large onion chopped; 1 garlic clove chopped; 1-2 tbsp Madras curry paste (we used Patak's); 400g can tomato; 200ml vegetable stock; sustainable white fish fillets, skinned and cut into big chunks; rice or naan bread

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Super-quick fish curry

Super-quick fish curry

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.6 out of 5.179 ratingsRate

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A low fat fish curry that's ready in a flash, make sure you buy your fish from a sustainable source.

Easily halved

Egg-free

Nut-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Turmeric pilau with golden onions

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 large onion

chopped
1 garlic clove

chopped
1-2 tbsp Madras curry paste

(we used Patak's)
400g can tomato
200ml vegetable stock
sustainable white fish

fillets, skinned and cut into big chunks
rice or naan bread

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Nutrition: per serving

kcal195

low
fat5g

low
saturates0.4g
carbs9g

low
sugars8g

low
fibre3g
protein28g

high
salt0.64g

Method

step 1

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.
step 2

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

RECIPE TIPS

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.

MILDER?

If you prefer your food a little milder, a less spicy curry paste, such as Korma, will work as well.

Recipe from Good Food magazine, August 2007

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A star rating of 4.6 out of 5.179 ratings

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