This easy sweet and spicy fish curry had great textures, colours and flavours. The verdict from the family was – “fantastic, you can cook this again as soon as you like”. A definite hit
3 tbsp medium curry paste
1 large onion, halved and sliced
1 red pepper, seeded and thickly sliced small bunch coriander, leaves and stems separated and roughly chopped
400ml can reduced-fat coconut milk
large handful dried mango, chopped
700g/1lb 9oz firm skinless white fish fillet, cut into large chunks
naan breads, to serve
Heat the curry paste in a large saucepan and fry the onion for 3 mins until starting to soften. Stir in the sliced pepper and coriander stems and cook for another 2 mins. Pour in the coconut milk, tip in the mango pieces and bring to the boil. Season to taste, turn down the heat and simmer for 5 mins until slightly thickened.
Add the fish and cook for 3-5 mins or until it flakes easily. Sprinkle the coriander leaves over the curry just before serving with warmed naan breads.
332 kcalories, protein 35g, carbohydrate 18g, fat 14g, saturated fat 9g, fibre 2g, added sugar none, salt 1.g