Fish Curry with Noodles

Ingredients

2 tsps vegetable oil

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 medium onion, finely diced

1 red pepper, sliced lengthways

1—2 green or red chillies, deseeded and finely diced, or 1 teaspoon chilli flakes

2 medium tomatoes, diced

2 cloves garlic, finely diced

150ml skimmed milk

2 fillets of skinless white fish (about 140g each), diced

120g dried rice noodles, cooked as instructed

 


Method

Heat 1 teaspoon of the oil in a large heavy-based pan over a medium-high heat.  Cook the coriander, cumin and turmeric for 3 minutes. Then remove from the heat.

In another pan, heat the remaining oil over a medium-low heat. Cook the onion, pepper, chilli, tomato and garlic, stirring regularly until it forms a rough paste. Add the cooked spices and mix; then slowly mix in the milk. Bring to the boil, reduce the temperature and simmer for 2 minutes.

Add the fish and cook for about 5 minutes, until the fish starts to flake. Serve with the noodles.

*This recipe is from our friends over at the World Cancer Research Fund.