Easy Fish Curry

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Meal type	Lunch, Main Dish
Misc	Serve Hot
Occasion	Casual Party, Formal Party
Region	Asian
By author	Karen S Burns-Booth

A tasty and very easy fish curry that is on the table in under half an hour. Use sustainable white fish such as coley, hake or pollack. Adjust curry powder to personal taste.

Ingredients

1 tablespoon rapeseed oil
1 large onion, peeled and diced
2 - 3 cloves garlic, peeled and finely minced
2 teaspoons Madras curry powder
600g firm white fish fillets cut into large chunks (such as coley, hake, haddock, cod or pollack )
1 x 400g tin chopped tomatoes
4 tablespoons crème fraiche (or natural yoghurt)
1 tablespoon dessicated coconut
2 tablespoons mango chutney
salt and pepper (to taste)
Basmati rice (to serve)
Naan bread (to serve)
freshly chopped coriander (to garnish)

Note

A tasty and very easy fish curry that is on the table in under half an hour. Use sustainable white fish such as coley, hake or pollack. Adjust curry powder to personal taste.

Directions

Step 1	In a large pan or wok, heat the rapeseed oil and then add the diced onion, cook over a medium heat until soft, then add the garlic and cook for a further 2 minutes.
Step 2	Add the curry powder and mix well, cook for one minute before adding the fish pieces and then the tinned tomatoes, stir well and add the crème fraiche or yoghurt. Put a lid on the pan or wok and simmer for 5 minutes over a low heat before adding the chutney and coconut, mix carefully as not to break the fish. Season to taste and allow to simmer for a further 2 to 3 minutes, or until the fish is opaque and cooked.
Step 3	Serve with boiled Basmati rice and naan breads; garnish with freshly chopped coriander and offer mango chutney as a condiment.