Fish curry | Daily Mail Online

The running theme through our book is that we aren’t keen on fish; however, we’re also endless adventurers so will give anything a go once. We’re firm believers in the fact that you can’t say you don’t enjoy something until you’ve tried it, at least when it comes to food. So if you’re out there going ‘urgh’ at the thought of this simple, light fish curry, I implore you to at least try it. Choose good fresh fish if you can.

178 calories

Serves 4

oil, for frying

1 onion, finely chopped

4 cloves of garlic, crushed

2.5cm ginger, peeled and grated

2 tsp ground coriander seeds

1 tsp ground cumin

½ tsp paprika

½ tsp ground turmeric

½ tsp mustard seeds

½ tsp cayenne pepper

2 tomatoes, finely diced

250ml light coconut milk

2 green chillies, sliced

450g white fish, cut into 2cm pieces

1 tbsp lime juice

• Heat a large saucepan over a medium heat and spray it with some oil. Add the onion and fry gently until it is turning golden, then reduce the heat to medium to add the garlic, ginger, coriander, cumin, paprika, turmeric, mustard seeds and cayenne pepper. Stir continuously for 1 minute.
• Add the tomatoes and cook for 3-4 minutes then pour in the coconut milk. Add the sliced chillies plus 120ml of water, bring to the boil then reduce to a simmer. Cover the pan and cook for 10-15 minutes.
• Add the fish and cook for 6-8 minutes, until firm.
• Add the lime juice and stir well to serve.