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
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.