South Indian fish & potato curry
Calorie controlled cooking spray
2 large, thinly sliced
Curry Leaves, fresh
3 teaspoon(s), 3 leaves
3 clove(s), crushed
1 tablespoon(s), finely grated
1 tablespoon(s), level
2 teaspoon(s), level
2 large, coarsely grated
Reduced fat coconut milk, tinned (7.7% Fat)
500 g, cut into 2cm pieces
500 g, skinless firm white fish, cut into 3cm pieces
200 g, halved diagonally
Chilli, green or red
1 individual, thinly sliced
- Mist a large saucepan with cooking spray and place over a medium-high heat. Cook the onion and curry leaves, stirring, for 5 minutes. Reduce the heat a little and cook, stirring, until the onion is well browned – add water if it sticks.
- Add the garlic, ginger, cumin, ground coriander and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomatoes, coconut milk and potatoes and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes or until the potatoes are tender.
- Add the fish and the mangetout and cook, covered, for 5 minutes or until the fish is just cooked. Remove curry leaves and sprinkle with the chilli, to serve.