Fish and tomato curry
Whenever I make this curry, I'm perpetually surprised that something this simple can be quite so delicious!
It's adapted from a recipe by Hugh Fearnley-Whittingstall that I found on the now defunct Newcastle Can website. All hail my culinary hero!
Ingredients
- 3 tablespoons olive oil
- 1 large onion, sliced
- 1 green pepper, sliced
- 2 tablespoons grated ginger
- 3 cloves garlic, crushed
- 1 tablespoon curry powder (mild or medium, depending on your preference)
- 300ml tomato passata
- 100ml coconut milk
- 4 fillets of pollack
- juice of half a lime
- coriander leaves to serve
- 300g of brown rice (75g per person)
Method
- Heat a tablespoon and a half of oil in a frying pan and gently cook the fish through. Remove from the pan and set aside.
- Add the remaining oil to the pan, then cook the onion and pepper until soft. This should take around 8 minutes.
- Put the rice on to boil now. It should take around 22-25 minutes.
- Add the garlic, ginger and curry powder to the pan and cook for a further two minutes. Then add in the passata and coconut milk. Season with salt and pepper. Simmer for around ten minutes, stirring regularly.
- Next add the pollack fillets to the sauce. There is no need to cut the fish as it tends to break up a little when cooking anyway. Simmer for around 6 minutes, ensuring the fish is fully cooked.
- Pour in the lime juice bit by bit, stirring and tasting as you go, to make sure you don't add too much.
- Cook for about another 4 minutes, then serve with the rice.
- Finish off by decorating the dish with coriander leaves.
NB This recipe makes enough for 4 people, but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.