Quick fish curry

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4 servings Prep: 10 mins, Cooking: 25 mins
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A curry in a hurry!

By Food24 May 04 2015
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Ingredients (12)

1 onion — large, chopped
1 carrots — large, chopped
1 celery stalks — chopped
3 courgettes — large, chopped
15 ml oil
15 ml curry paste — red
1 fresh ginger — thumb size, peeled and grated
2 tomatoes — large, chopped
50 ml stock — vegetable
600 g fish — firm white fillets, cubed
100 ml coconut cream
rice — jasmine, to serve
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Method:

Fry the onion, carrot, celery and courgettes in the oil until glossy. Stir in the curry paste and ginger and fry for another minute or two. Stir in the tomatoes and stock, and simmer for 5 minutes until a thick sauce forms.

Add the fish to the sauce and simmer slowly until cooked. Stir in the coconut cream and heat through – do not boil as the cream will curdle. Season to taste and serve with jasmine rice.

Words and image: Home magazine

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