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Fish curry

Name: Fish curry
Total time: 40 min
Ingredients: vegetable oil 2 tsp; black mustard seeds 1 tbsp; fresh or dried curry leaves 8, (optional); fennel 1 bulb, finely sliced; madras curry paste 3 tbsp; ginger paste 2 tsp; garlic paste 2 tsp; tomato purée 1 tbsp; light coconut milk 400g tin; cherry tomatoes 200g, halved; green beans 200g, trimmed and halved; haddock 400g skinless, cut into chunky pieces; lime ½, juiced; basmati rice to serve

40 minutes
serves 4
Easy

Check out this simple fish curry with haddock and coconut milk. Make our super creamy and flavoursome curry recipe for a low calorie midweek meal

Published: March 1, 2018 at 5:01 pm

*This recipe is gluten-free according to industry standards

Ingredients

vegetable oil 2 tsp
black mustard seeds 1 tbsp
fresh or dried curry leaves 8, (optional)
fennel 1 bulb, finely sliced
madras curry paste 3 tbsp
ginger paste 2 tsp
garlic paste 2 tsp
tomato purée 1 tbsp
light coconut milk 400g tin
cherry tomatoes 200g, halved
green beans 200g, trimmed and halved
haddock 400g skinless, cut into chunky pieces
lime ½, juiced
basmati rice to serve

Method

Step 1

Heat the vegetable oil in a pan and add the black mustard seeds and curry leaves, if using. Cook for 2-3 minutes or until popping and fragrant, then add the fennel and a pinch of salt. Cook for 5 minutes or until starting to soften, then spoon in the curry, ginger and garlic pastes and tomato purée. Cook gently for 5 minutes. Tip in the coconut milk, bring to the boil and simmer for 10 minutes. Add the cherry tomatoes and green beans, simmer for 2 minutes and then add the haddock with some seasoning and simmer gently for 5 minutes or until the haddock is cooked through. Finish with the lime juice and serve with rice.

Try one of our other healthy curry recipes here...