Fish Curry

Fish Curry

Serves 4

6.5  points in total, 1½ pts per serving

Fry light
1 medium onion
1/2 medium red pepper
1 medium carrot
3 teaspoons curry powder
1 veg stock cube
1/2 pint water
1 teaspoon lemon juice
1 medium apple
1 heaped tablespoon sultanas
500g haddock
1 pinch salt
Black pepper
2 teaspoons parsley
 

Fry the onion, pepper, carrot and curry powder in fry light (or water) for 5 mins.
Gradually blend in stock cube, water and lemon juice. Cook for a few minutes.
Add apple, sultanas and haddock and season with salt and pepper. Cover and simmer for 20 - 25 mins

FISH CURRY

Serves 4

5 Syns per serving

700g skinned and boned fish - I use haddock - cut into 3cm chunks
1 tbsp. olive oil - 6 Syns
5 heaped tsp. mild curry powder
6 spring onions, finely chopped
3cm piece of ginger, grated
400ml Blue Dragon Light coconut milk - 14.5 Syns
250ml chicken stock or water
Half a cucumber, peeled, seeded and thickly sliced - optional
1 handful of fresh coriander, chopped

Heat a the oil in a pan over a low heat.
Add the curry powder and cook for 2 minutes, stirring.
Add the spring onions and ginger and cook for a further minute.
Pour in the coconut milk, stock or water and bring to the boil.
Add the fish and cucumber, if using, and continue to simmer gently for 3-4 minutes.
Add the chopped coriander and season with salt and black pepper.

Lovely served with boiled rice.

I have tried it without the oil, using Frylight instead, but it is too dry when stirring in the curry powder so you'll have to save the recipe for when you have Syns to spare.