Fish & Tomato Curry

Whether you're a kitchen novice or a culinary pro, this recipe makes a light and tasty lunch option

  • Serves: 3-4
cal 260
Fish & Tomato Curry
  • 2 tablespoons rapeseed or sunflower oil
  • 1 large onion, sliced
  • 2 teaspoons freshly grated ginger
  • 3 garlic cloves, grated
  • 1 tablespoon medium curry powder, or paste
  • 1 cinnamon stick (optional)
  • 300ml tomato passata
  • 100ml coconut milk
  • ½ teaspoon sugar
  • 500g white fish fillets, such as pollack, coley or sustainably caught haddock, skinned
  • juice of ½ large lime
  • sea salt and freshly ground black pepper
  • TO FINSIH

  • coriander leaves
  • a few black onion (kalonji) seeds (optional)

Nutrition: per serving

  • cal260
  • fat13.2g
  • sat fat4.9g
  • salt0.4g
  • carbs10.5g
  • sugar8.3g
  • protein25g

Ingredients

  • 2 tablespoons rapeseed or sunflower oil
  • 1 large onion, sliced
  • 2 teaspoons freshly grated ginger
  • 3 garlic cloves, grated
  • 1 tablespoon medium curry powder, or paste
  • 1 cinnamon stick (optional)
  • 300ml tomato passata
  • 100ml coconut milk
  • ½ teaspoon sugar
  • 500g white fish fillets, such as pollack, coley or sustainably caught haddock, skinned
  • juice of ½ large lime
  • sea salt and freshly ground black pepper
  • TO FINSIH
  • coriander leaves
  • a few black onion (kalonji) seeds (optional)
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Method
  • Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8 to 10 minutes until soft.
  • Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, Stirring from time to time, for about 10 minutes until rich and well blended.
  • Meanwhile, check the fish for pin bones, prising out any you find with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4 to 6 minutes until the fish is just cooked through, stirring very carefully a couple of times (you don’t want to break up the fish if you can help it). Remember it will continue to cook after you have taken it off the heat.
  • Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds if you like.
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Fish & Tomato Curry

Recipe taken from:

Find more speedy recipes in River Cottage Light & Easy by Hugh Fearnley- Whittingstall (Bloomsbury, £26). Photography © Simon Wheeler.

Nutrition: per serving

  • cal260
  • fat13.2g
  • sat fat4.9g
  • salt0.4g
  • carbs10.5g
  • sugar8.3g
  • protein25g

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