• 1 tbsp sunflower, vegetable or coconut oil
  • 2 large onions, sliced
  • 2 garlic cloves, chopped
  • 450g tomatoes, cut into chunks
  • 3 tbsp tikka curry paste
  • 1 400g can coconut milk or coconut cream block with boiling water
  • ½ small pack coriander, roughly chopped
  • 4 skinless, boneless pollock fillets (about 150g/5½ oz each), or other fish cut in 4cm chunks
  • 2 cans of Butter/Haricot beans
  • 10-12 blocks of frozen spinach


  • STEP 1
    Heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
  • STEP 2
    Add the frozen spinach and butter beans and simmer gently for 5 min.
  • STEP 3
    Add the fish to the pan and simmer gently for 5 mins until just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve.

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