Tomato fish curry
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A side sambal of apple, cucumber, lemon juice and mint balances the strong flavour of this yummy curry that can be made with your choice of white fish
Ingredients
Brown onion
1 medium, chopped
Garlic
4 clove(s), crushed
Ground coriander
20 g, (1 tbs)
Pepper
½ tsp, (cayenne)
Dried turmeric
1 tsp
Tomato pasta sauce
1 cup(s), (260g)
Canned diced tomatoes
400 g
Sugar snap peas
150 g
Ling, raw
600 g, cut into 3cm pieces
Baby spinach
100 g
Naan bread
140 g, (2x70g)
Banana(s)
2 small, sliced
Green apple, unpeeled
1 medium, core removed, finely chopped
Lemon juice
1 tbs
Fresh mint
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-high heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic, coriander, cayenne and turmeric and cook, stirring, for 30 seconds or until fragrant.
2
Add pasta sauce and tomatoes and bring to the boil. Reduce heat to medium and cook, covered, for 5 minutes. Add fish and cook, covered, for 5–7 minutes or until fish is cooked through. Add sugar snap peas for the last 2 minutes of cooking. Add spinach and cook for 1 minute or until just wilted.
3
Meanwhile, preheat a chargrill or barbecue over high heat. Cook naan for 2 minutes each side or until hot.
4
Place banana in a small serving bowl. Combine apple, juice and mint in another serving bowl. Serve curry with naan, banana and apple sambal.
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