Easy fish curry

This low calorie easy fish curry makes for a perfect dinner to warm you up on those cold winter nights, dairy free and on the table in 15 minutes, this is a tasty midweek dinner the whole family will love, with an easy gluten free option.

Serves: 3

Time to make: 15 mins

Ingredients

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2 tablespoons canola oil

2 medium onions, finely chopped

3 cloves garlic, crushed, peeled, chopped

1-2 tablespoons finely chopped or grated fresh ginger

2 teaspoons curry powder

1 tablespoon no-added-salt tomato paste

½-¾ cup water

¾ cup reduced-fat coconut milk

500g firm fish fillets such as snapper and warehou

4 tablespoons chopped fresh coriandercilantroX

Instructions

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1 Heat oil in a large, lidded and preferably non-stick pan then add onions and garlic. Cook over a medium-high heat, stirring occasionally, until onions begin to brown. Stir in ginger and cook for 1-2 more minutes.

2 Add curry powder and cook stirring continuously for 1 more minute then add tomato paste, 1/2 cup water, coconut milk and salt to taste. Stir until well mixed. While sauce comes to the boil, cut fish in 2-3cm cubes.

3 Gently stir fish into sauce then cover pan and cook for 2-3 minutes or until fish is just cooked through, adding the extra 1/4 cup water if mixture looks dry.

4 Sprinkle in coriander, reserving a little for garnishing.

Serving suggestion

Serve over steamed rice, accompanied with roti (if preferred) and a simple salad.

Variations

Make it gluten free: Use gluten-free curry powder.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 41 g

Total fat 19 g

Saturated fat 6 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 60 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.