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Nutrition: per serving

  • kcal432
  • fat19g
  • saturates7g
  • carbs33g
  • sugars9g
  • fibre5g
  • protein30g
  • salt0.8g
    low
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Method

  • step 1

    Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.

  • step 2

    Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.

  • step 3

    Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (27)

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Overall rating

A star rating of 4.7 out of 5.45 ratings

sarahhmwright

Made this tonight and it’s definitely deserving of 5 stars. Super tasty 😋 followed the recipe only sub was cornflour instead of flour to coat the fish.

mariedhroYGa7M

Delicious. I added some cornflour to thicken the sauce to my liking, but that’s down to personal preference. Will definitely make this again.

abtara

Excellent - so easy and bursting with flavour.

sallym16

A star rating of 5 out of 5.

I make this regularly and it always goes down well. Easy to make and very tasty.

lizleicester

A star rating of 5 out of 5.

This is just so delicious. More so than I expected because I had very ordinary frozen "white fish fillets", red onions and tinned tomatoes which I added to the other ingredients but the end result was wonderful.

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