Creamy fish curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g basmati rice
- 3 heaped tbsp mild curry pastesuch as korma
- 1 onionthinly sliced
- 400g can reduced-fat coconut milk
- 1 chicken stock cube
- 140g frozen fine green bean
- 400g frozen coleyor other white fish, defrosted and chopped into fairly large chunks
- ½ bunch spring onionssliced
Nutrition: per serving
- kcal425low
- fat11glow
- saturates6g
- carbs53g
- sugars4g
- fibre2g
- protein24g
- salt1.6g
Method
step 1
Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.
step 2
Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.
