Quick fish curry
A flavorful and quick fish curry served with fluffy rice, perfect for a satisfying meal in under 30 minutes.
Ingredients
Rice
- 1 mug long grain rice ((300g))
Spices
- 6 whole cloves
Vegetables
- 1 piece onion
- 15 g fresh coriander (½ bunch)
Pantry Items
- 1 tbsp olive oil
- 3 heaped tbsp tikka masala curry paste
- 1 can 400g plum tomatoes
- 400 g frozen white fish fillets (from sustainable sources)
- 150 g frozen green beans
- 1 can 400g light coconut milk
- 1 tsp runny honey
Instructions
- Cook rice with cloves, boiling water, and salt for 10 minutes, then cover and simmer for 5 minutes.
- Chop onion and coriander stalks; rinse and chop coriander leaves.
- Fry onion and coriander stalks in oil for 1 minute, add curry paste and cook 2 minutes.
- Add tomatoes, break up with spoon, cook 5 minutes, then add fish and coat with sauce.
- Stir in beans, half the coconut milk, and half the coriander leaves; simmer 5 minutes.
- Stir in honey, cook 5 minutes, then swirl remaining coconut milk and garnish with remaining coriander; serve with rice.
Notes
Use sustainable fish for an eco-friendly choice.