Fish Curry with Noodles
Fishboxer
World Cancer Research Fund from
London
Inspired by the taste of Kerala, this a fantastic, low-calorie version of a fish curry. Suitable for use with any white fish you receive in you Fishbox!
Ingredients
- 2 tsp 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)
- 2 medium tomatoes (finely diced)
- 2 cloves garlic (finely diced)
- 150ml skimmed milk
- 2 X 140g fillets of skinless white fish (diced)
- 120g dried rice noodles, cooked as instructed
Method
- Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible when you remove them from the package.
- Bring a good amount of water to boil.
- Pour the boiling water over the rice noodles until they are completely submerged.
- Every minute or two, give the noodles a stir to loosen them up.
- When they are completely limp, give them a taste to see if they’re cooked through. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.
- Finely slice the onion, chilli, garlic and tomatoes.
- Dice the fish into goujon sized pieces.
- 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 to low heat.
- Cook the onion, pepper, chilli, tomato and garlic, stirring regularly until it forms a rough paste.
- Add the cooked spices and mix.
- Slowly mix in the milk.
- Bring to the boil, reduce the temperature, and simmer for approximately 2 minutes.
- Add the fish and cook for a further 5 minutes, or until the fish starts to flake.
- Serve with the noodles and enjoy.
