Easy fish and prawn curry
This is an unbelievably easy way of cooking fish, but extremely tasty. It's great to throw together when you get home: it’ll be ready by the time you’ve wound down from your day. If you are using frozen fish or prawns, make sure that it is all thoroughly defrosted before you begin.
• 200g (2 fillets) skinless white fish such as haddock, coley,
cod – cut into chunks
• 100g prawns (or another 100g fish, if you don’t like prawns)
• 410g tin chopped tomatoes in tomato juice: tinned cherry
tomatoes work very well here
• 125ml semi-skimmed milk
• 2 x tbsp flour
• 1 x tbsp curry paste
• 50g fresh coriander, chopped
Preheat the oven to 180°C/350°F. Chop the fish into bite-sized chunks, mix with the prawns and place in a shallow baking dish. Place the chopped tomatoes, milk, flour and curry paste into a bowl and stir well with a wooden spoon until there are no floury lumps at all. Stir in half the chopped fresh coriander, then pour the tomato mixture over the fish and prawns. Cover the dish with tinfoil and bake for 30 minutes.
Sprinkle over the rest of the fresh coriander before serving.
This goes very well with peas or green beans.
FAT: 3 g