Tangy Fish Curry
Adapted from the Hairy Biker's Fast Food book to make it slimming world friendly
Servings 4 people
Calories 192kcal
Equipment
- 1 Large frying pan with lid
Ingredients
- 600 g Firm white fish such as cod
- 1 tbsp Tamarind Paste
- 1 Lime Juiced
- 1 Pepper (Any colour) sliced thinly
- 2 med Onions sliced thinly
- 3 cloves garlic grated
- 10 g Fresh Ginger grated
- 2 tbsp Zero fat yoghurt heaped
- 1 pot Fish or vegetable stock made with 300ml water
- 1 tin Chopped tomatoes
- 1 tbsp Granulated sweetener
- 2 tsp Sweet Paprika
- 1 tsp Cayenne or chilli pepper
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Tumeric
Instructions
- Gather & prepare all ingredients
- Take a large frying pan (with lid), spray with low-calorie spray then fry the sliced peppers and onions until soft and starting to brown.Add the garlic and ginger and fry for another minute or so,.
- Add the spices, fry for another minute, add the stock slowly to prevent burning
- Add the chopped tomatoes, lime juice, sweetener and tamarind paste, stir thoroughly then turn down the heat and simmer until the sauce is reduced.Season with salt & pepper to taste
- When the sauce is a nice, creamy consistency, stir in the yoghurt and add the diced fish pieces, cover with a lid and cook for another 5 minutes until the fish is cooked through
- Remove the lid and if the sauce seems watery, keep cooking until reduced.At a push, stir in a tablespoon of cornflour dissolved in a little cold water to help thicken it up (This would add another syn)
- Serve with boiled rice and chopped coriander to garnish
Notes
Really nice curry and is a little bit "sweet and sour"
1/4 syn per portion or double if you thibken with cornflour
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 29g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 65mg | Sodium: 98mg | Potassium: 914mg | Fiber: 3g | Sugar: 6g | Vitamin A: 845IU | Vitamin C: 67mg | Calcium: 89mg | Iron: 2mg