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Green masala fish curry

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This dish works well with a variety of fish and is the ultimate healthy supper.
Serves
2
Prep
15 minutes
Cook
12 minutes
Each 316g serving contains (excludes serving suggestion)
KCal
231
Carbs
10.30g
Fibre
6.70g
Protein
22.40g
Fat
9.90g
Saturates
1.30g
Sugars
8.00g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
For the sauce
75g fresh coriander, roughly chopped
10g fresh mint, roughly chopped
30g parsley, roughly chopped
juice 1 lime
150ml water
2 tsp rapeseed oil
1 onion, finely chopped
1 red pepper, thinly sliced
1 chilli, finely chopped
4cm ginger, finely chopped
2 cloves garlic, crushed
2 tsp mild curry powder
100g salmon, in large chunks
100g cod, in large chunks
Method
  1. Blend together the coriander, mint, parsley, lime juice and water, and set aside.
  2. Add the oil to a pan, followed by the onion and the red pepper. Heat for 3–4 minutes until softened.
  3. Add the chilli, ginger and garlic, and stir for 1–2 minutes. Sprinkle with the curry powder and mix well for another minute.
  4. Add the fish to the pan, then coat it in all of the spices, taking care not to break up the fish chunks.
  5. Pour in the green sauce, bring to a gentle boil, then turn down the heat and cook for 3–4 minutes until the fish is cooked through, stirring occasionally. Serve with a sprig of coriander and wedges of lime.
Chefs tips
  • The sauce is great with chicken or with tofu for a veggie version.
  • This dish works with prawns or any fish.
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