Fast fish vindaloo
All the authentic flavours of Indian vindaloo are created in just 25 minutes. You can use whatever white fish you have like ling, snapper or flathead.
Indian curry paste
2 tbs, (vindaloo paste)
1 cup(s), (250ml)
600 g, cut into 4cm pieces
Frozen green beans, cooked without added fat
½ cup(s), chopped
1 x 3 second spray(s)
- Lightly spray a deep non-stick frying pan with oil and heat over medium-high heat. Cook paste, stirring, for 1 minute or until fragrant.
- Add tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 3–4 minutes or until tomatoes start to break down.
- Add fish and beans and simmer, covered, for 4–5 minutes or until fish is cooked through and beans are tender. Stir in coriander. Serve.
SERVING SUGGESTION: Basmati rice. You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.