Quick fish curry

Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:25
  • 1 - large onion, chopped
  • 1 - large carrot, chopped
  • 1 - celery stalk, chopped
  • 3 - large courgettes, chopped
  • 15ml - oil
  • 15ml - red curry paste
  • 1 - thumb-sized piece fresh ginger, peeled and grated
  • 2 - large tomatoes, chopped
  • 50ml - vegetable stock
  • 600g - firm white fish, cubed
  • 100ml - coconut cream
  • - jasmine rice to serve
A curry in a hurry!
Fry the onion, carrot, celery and courgettes in the oil until glossy. Stir in the curry paste and ginger and fry for another minute or two. Stir in the tomatoes and stock, and simmer for 5 minutes until a thick sauce forms.

Add the fish to the sauce and simmer slowly until cooked. Stir in the coconut cream and heat through – do not boil as the cream will curdle. Season to taste and serve with jasmine rice.

Words and image:
Home magazine

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April 2023

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