Quick and Easy Fish Curry

Serves 2 (but easily doubled)

Ingredients

250g cherry tomatoes

250g fish fillets or raw prawns

1  tbsp. korma paste

1  tbsp. lime pickle

250ml pou light coconut milk

Place 1 tbsp of oil in a pan over a medium heat.  Cut the tomatoes in half and add them to the pan skin side down and let them blister for about 2 minutes while you cut the fish into bite sized pieces.

Stir in the fish, korma paste, lime pickle and coconut milk.  Bring to a simmer for about 6 minutes, taking care not to break up the fish.  Taste and season with salt, pepper and sugar then serve with rice.

Changes: I have added baby spinach to this dish, blanched green beans or sugar snap and also coriander if you have some.  It is the quickest curry I’ve ever made; in the time it takes for rice to cook you can make this.

Note: I also often use powder coconut milk rather then buying more expensive cans, you can then make up exactly the quantity you need and also the creaminess too. You can get powdered coconut milk in most supermarkets and Ethnic shops.