Sweet and sour fish curry recipe
information
Calories per serving 260.
ingredients
1 small red onion, cubed
75 g (2 3/4 oz) carrots, diced finely
1 garlic clove, crushed
1 tablespoon korma curry powder
150 g (5 1/2 oz) courgettes, diced
400 g can of chopped tomatoes
150 ml (5 fl oz) fish stock
1 tablespoon fresh lemon juice
100 g (3 1/2 oz) baby sweetcorn, halved
100 g (3 1/2 oz) canned pineapple chunks in natural juice, drained
275 g (9 1/2 oz) skinless haddock fillet, cubed
2 tablespoons chopped fresh coriander, to serve
75 g (2 3/4 oz) carrots, diced finely
1 garlic clove, crushed
1 tablespoon korma curry powder
150 g (5 1/2 oz) courgettes, diced
400 g can of chopped tomatoes
150 ml (5 fl oz) fish stock
1 tablespoon fresh lemon juice
100 g (3 1/2 oz) baby sweetcorn, halved
100 g (3 1/2 oz) canned pineapple chunks in natural juice, drained
275 g (9 1/2 oz) skinless haddock fillet, cubed
2 tablespoons chopped fresh coriander, to serve
method
1. Heat a heavy based large saucepan and spray it with low fat cooking spray. Add the onion, carrots, garlic and curry powder with 2 tablespoons of water, and cook, stirring, over a low heat for 5 minutes, until the vegetables have softened.
2. Add the courgettes, chopped tomatoes, fish stock and lemon juice to the pan, and bring to the boil.
3. Reduce the heat and simmer, uncovered, for 15 minutes.
4. Mix in the baby sweetcorn, pineapple and haddock cubes, stir well and cook for a further 10 minutes.
5. Sprinkle with coriander just before serving.
2. Add the courgettes, chopped tomatoes, fish stock and lemon juice to the pan, and bring to the boil.
3. Reduce the heat and simmer, uncovered, for 15 minutes.
4. Mix in the baby sweetcorn, pineapple and haddock cubes, stir well and cook for a further 10 minutes.
5. Sprinkle with coriander just before serving.
serving amount
serves 2.
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