Serves
4
Fish Curry
Ever thought about having a curry using fish? We love them and there’s so many options, but here is a simple one to try.
Ingredients
- 1 tbsp olive oil
- 1 tbsp mustard seeds
- 20 curry leaves
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 5cm fresh ginger, peeled, finely chopped
- 1 green chilli, seeds removed, finely chopped
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp curry powder
- 1 can light coconut milk
- 1 can chopped tomatoes
- 700g haddock, chopped
- 200g chard, chopped including stems
- 1/2 bunch fresh coriander, chopped
Directions
- In a large pan add the oil and mustard seeds on high heat.
- Once the seeds start popping add the curry leaves, onion, garlic, ginger, and chilli and stir for 5 minutes until the onion has softened.
- Add the turmeric, cayenne, and curry powder and stir for 1 minute.
- Add the coconut milk, tomatoes, and haddock and stir well.
- Bring to the boil and then turn down the heat and simmer for 20 minutes or until the fish is cooked.
- Mix in the chard and coriander and cook for a few minutes until the chard has wilted.
- Serve. Goes well with fluffy brown basmati rice.
- Kcal: 312
- Protein: 35g
- Fats: 12g
- Carbs: 12g
- Fibre: 4.3g
- Serving: Information not provided
