Sri Lankan-style fish curry
Calorie controlled cooking spray
2 inch slice(s)
Chilli, green or red
Patak's Curry Paste Mild Curry Paste
½ can(s), large
Alpro Coconut Original Drink (Chilled)
Lime Juice, Fresh
4 fillet(s), medium
Brown rice, microwaveable
- Mist a large pan with cooking spray and fry the onion over a medium-high heat for 5-6 minutes, until starting to soften. Add the ginger, half the chilli and all of the curry paste and cook, stirring, for another 2 minutes.
- Stir in the chopped tomatoes and coconut milk drink and bring the mixture to the boil. Reduce the heat to low and simmer for 3 minutes then remove from the heat and blitz to a smooth sauce using a stick blender.
- Return the pan to the heat, bring the mixture back to a simmer then add the beans and cook, covered, for 3 minutes. Stir in the lime juice, add the fish and cook, covered, for another 3 minutes, until the fish is cooked through.
- Meanwhile, prepare the rice to pack instructions and divide between bowls. Top with the curry, scatter over the remaining chilli and serve with the lime wedges on the side.