So Easy Fish Curry

Dive into a vibrant bowl of So Easy Fish Curry, where tender white fish meets the zesty warmth of korma curry and creamy coconut milk. Ideal for a cozy weeknight dinner that transports your taste buds to a tropical paradise.

• 500 g mixed-colour cherry tomatoes
• 500 g white fish fillets
• 1 heaped tablespoon korma curry paste
• 1 tablespoon lime pickle
• 1 400ml tin light coconut milk
• 1 tablespoon olive oil

Method

1. 1

   Place 1 tablespoon of olive oil in a large shallow casserole pan on a high heat.

2. 2

   Halve the tomatoes, adding them to the pan skin side down. Blister for 2 minutes without moving them while you chop the haddock into 4cm chunks.

3. 3

   Stir the haddock, korma paste, lime pickle, and coconut milk into the pan.

4. 4

   Bring to the boil, then simmer for 6 minutes, taking care not to break up the fish.

5. 5

   Taste, season to perfection with sea salt and black pepper, then dish up.