How to cook Fish Curry

Fish Curry

This Fish Curry recipe first appeared in The Complete Hip & Thigh Diet from 1989. Now Rosemary shows how to cook a slightly updated version.

Serves two
Prep time 10 mins
Cook Time 40 mins

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Ingredients

2 pieces frozen haddock
400g can tomatoes (chopped or plum)
1 bay leaf
1 large eating apple, cored but not peeled, chopped small
2 heaped teaspoons Branston Pickle
1 heaped teaspoon tomato purée
1 medium onion, finely chopped
1 tablespoon curry powder
55g (dry weight) per person Basmati Rice
1 vegetable stock cube

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Method

1. Place all the ingredients except the fish in a saucepan, slowly bring to the boil. Place a lid on the pan and reduce the heat to a low simmer and cook for 20 minutes.
2. Add the frozen fish pieces to the saucepan and continue cooking for a further 20 minutes on a low heat.
3. If the mixture is too thin, remove the lid and increase the heat slightly and the sauce will thicken toward the end of cooking. Remove the bay leaf.
4. Serve with boiled basmati rice cooked in a vegetable stock cube.
   A 55g portion (one blue Portion Pot®) of uncooked basmati rice will add 205 calories per serving. Alternatively, if cooking for two, cook the rice and measure out 1 Red Portion Pot® per person (still 205 calories per serving)