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Bengal fish curry

Bengal fish curry

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This flavoursome fish curry can be prepared in the microwave - and it's ready to eat in under 10 minutes. Genius!

Serves: 4
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

If you don't fancy - or can't find - cod, use another white fish such as pollack instead.

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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.

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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.