Fried fish & tomato curry

Fried fish & tomato curry 

The use of sustainable white fish, such as cod in the southern Indian style coconut curry tomato fresh parsley

Method

Heat 2 teaspoons oil in a pan. Tip the onion and a pinch of salt. Cook for about 8 minutes, until soft and golden.

At the same time, the blitz tomatoes, garlic and ginger in food processing smooth purée. Add curry paste onion, stir fry for 3 minutes. Tomato mixing, simmer for 10 minutes until thickened. Add coconut milk and chopped parsley. Then simmer to thicken.

Some seasoned flour dust fillets. Heat the remaining oil in non-stick frying pan. Cook fish, in batches, about 1 minute on each side at high heat until they begin to brown. Carefully place the the fish tomato mixture, simmer, until just cooked. Distribute rice sprigs of parsley and services.

Per serving

432 kcal, 30 g protein, 33 g carbohydrate, 19 g fat, 7 g saturated fat, 5 grams of fiber, 0.8 grams of sugar 9g, salt