Creamy fish curry

10-30 minutes 4 servings 600 kcal or less curry in a hurry goan curry goan fish curry keralan keralan curry low calorie mains quick quick curry

N/A

Source

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

Method

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.