Creamy Fish Curry
This flavorful and aromatic curry is a delightful combination of tender white fish cooked in a velvety coconut curry sauce with a touch of mild korma paste. Serve this satisfying dish with fluffy basmati rice and a sprinkle of fresh spring onions for a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 250g basmati rice
- 3 heaped tbsp mild curry paste , such as korma
- 1 onion , thinly sliced
- 400g can reduced-fat coconut milk
- 1 chicken stock cube
- 140g frozen fine green beans
- 400g frozen coley , or other white fish, defrosted and chopped into fairly large chunks
- ½ bunch spring onions , sliced
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 425 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.6 milligram of sodium
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