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Photo of Tomato fish curry by WW

Tomato fish curry

5
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Brown rice.

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