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–+ servings

So Easy Fish Curry

Couverts4
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Ingredients

  • 500 g ripe mixed-colour cherry tomatoes
  • 500 g white fish fillets such as haddock, skin off, pin-boned
  • 1 heaped tablespoon korma curry paste
  • 1 tablespoon lime pickle
  • 1 × 400g tin of light coconut milk

Instructions

  • Place 1 tablespoon of olive oil in a large shallow casserole pan on a high heat.
  • Halve the tomatoes, adding them to the pan skin side down.
  • Blister for 2 minutes without moving them while you chop the haddock into 4cm chunks.
  • Stir the haddock, korma paste, lime pickle and coconut milk into the pan.
  • Bring to the boil, then simmer for 6 minutes, taking care not to break up the fish.
  • Taste, season to perfection with sea salt and black pepper, then dish up.
  • Joy.
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Course; Curry / Fish
Diets; Gluten-Free