Quick fish curry

Home Magazine
Prep Time: 10 mins
Servings: 4
Cooking Time: 25 mins
  • 3 - large courgettes, chopped
  • 1 - large onion, chopped
  • 600g - firm white fish, cubed
  • 1 - thumb-sized piece fresh ginger, peeled and grated
  • 1 - celery stalk, chopped
  • 1 - large carrot, chopped
  • 100ml - coconut cream
  • - jasmine rice to serve
  • 2 - large tomatoes, chopped
  • 15ml - red curry paste
  • 50ml - vegetable stock
  • 15ml - oil
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 mins 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.


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