CREAMY FISH CURRY

Creamy fish curry image

Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

Provided by Lucy Netherton

Time 25m

Number Of Ingredients 8

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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 bean
400g frozen coley , or other white fish, defrosted and chopped into fairly large chunks
½ bunch spring onions , sliced

Steps:

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.

Nutrition Facts : Calories 425 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium