Sunday, March 22, 2009
20090322 Super-quick Fish Curry
(SOURCE: BBC EasyCook Magazine)
This is best served with garlic nan. (Unfortunately, the photo failed as there was not enough light.)
1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
2 tbsp Madras curry paste
400g can tomatoes
200ml vegetable stock
600g white fish, cut into big chunks
1. Heat the oil in a deep pan and gently fry the onion and garlic for about 5 minutes until soft. Add the curry paste and stir fry for 2 minutes, then tip in the tomatoes and stock.
2. Bring to a simmer, then add the fish. Gently cook for 5 minutes until the fish flakes easily.