Goan Style Fish Curry
Servings 3
1 Serving - 265kcal P: 26 C: 12 F: 12 (serve with rice 125g per person and 100g veg per person) Brown Rice: 173kcal P: 7.3g C: 38.5g Veg: 30kcal P: 3g C: 4.5g F: 0g
Method
1. In a hot pan, add the One Cal oil. Then add the spring onions, baby corn, chilli and garlic and cook for 2 minutes.
2. Add the curry paste to the pan and turn the heat down to medium, cook for a further 2 minutes.
3. Pour in the coconut milk and reduce heat to simmer for approximately 10 minutes or until the sauce begins to thicken.
4. Add the sugar snap peas with the fish fillets and cover over a low heat. Cook for 5 minutes.
5. Remove from the heat and stir through the Coriander.
6. Serve in a bowl with the rice and the Vegetables.
Ingredients
3 Spring Onions roughly sliced
2 Cloves Garlic finely sliced
50g Tikka Curry Paste
400ml Can of Light Coconut Milk
100g Baby Corn cut into chunks
75g Sugar Snap Peas roughly cut
1 Red or Green Chilli finely sliced
300g White Fish Fillet Cut into chunks
Handful of Fresh Coriander finely chopped
One Cal Cooking Oil
Serve with 125g Cooked Rice per person and 100g of Green Vegetables.