Page 59 - JG Performance June Recipe Book

Quick Fish Curry
INGREDIENTS
1 tablespoon vegetable oil
1 white onion, diced
1 garlic clove, crushed
2 tablespoons Madras curry paste 1 400 gram tin tomatoes
200 millilitres vegetable stock
600 grams white fish fillets, skinned and cut into large pieces A handful fresh coriander, chopped
SERVES: 4
TOTAL TIME: 15 minutes
INSTRUCTIONS
To make this simple but delicious curry, begin by gently sautéing the onion and garlic for around 5 minutes, or until the onion is soft and the garlic smells aromatic. Stir in the curry paste and let it roast in the pan for 3 minutes to release the flavours of the spices before adding the tomatoes and the stock.
Bring the sauce to a simmer and add the fish. Cook gently for around 10 minutes, by which point the fish will be soft and flaky. Serve immediately topped with a handful of fresh coriander.
This dish can be adapted easily by using a wide array of different curry pastes. A great way to store curry paste is to spoon into ice-cube trays and store in the freezer for up to three months.
MACROS PER PORTION
CALORIES 191 PROTEIN 30 CARBS 9 FATS 5 FIBRE 2
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