Fish and vegetable vindaloo
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A 15 minute meal that doesn’t miss out on any flavour. This Indian vindaloo is full of the right amount of spice and filled with sweet cherry tomatoes, capsicum and green beans.
Ingredients
Canola oil
1 tbs
Curry paste, gluten-free
2 tbs, vindaloo variety
Fish stock
1 cup(s), (250ml)
Red wine vinegar
1 tbs
Cherry tomatoes
250 g
Yellow capsicum
1 medium, chopped
Skinless white fish, raw
600 g, firm fillets, cut into 2-3cm pieces
Green string beans
150 g, frozen
Fresh coriander
⅓ cup(s), plus extra to serve
Instructions
1
Heat oil in a large saucepan and heat over medium heat. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add stock, red wine vinegar, tomatoes and capsicum. Bring to the boil. Reduce heat to low and simmer, covered, for 2 minutes.
2
Add fish fillets. Simmer, covered, for 5-6 minutes or until fish is just cooked through, adding frozen green beans for the last 2-3 minutes. Stir in coriander leaves. Sprinkle with extra coriander leaves.
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