Bengal fish curry
Average rating:
This flavoursome fish curry can be prepared in the microwave - and it's ready to eat in under 10 minutes. Genius!
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
If you don't fancy - or can't find - cod, use another white fish such as pollack instead.
- 4 x 170g (6oz) cod thick fillet, cubed, fresh or defrosted4tsp cornflour
- 1tbsp curry powder
- 3tbsp Bengal hot mango chutney
- 1 fish or chicken stock cube
- 300ml (10fl oz) boiling water
- Half a green pepper, cut into rings
- Fresh chopped coriander, to garnish
You will need:
- 800 watt microwave
Method
- Mix together the cornflour, curry powder, mango chutney and fish stock cube in a heatproof jug. Gradually add the hot water, stirring until smooth.
- Cook uncovered in the microwave on high for 1 min.
- Place the fish in a suitable dish, top with the sliced peppers and pour the sauce over the fish.
- Cover and return to the microwave and cook on high for a further 3 mins, stirring sauce halfway through the cooking time.
- Leave to stand for 2 mins before serving with wild and basmati rice and peshwari naan.
Nutritional information per portion
- Calories 207(kcal)
- Fat 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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