Photo from taste.com.au
Our quick one-pot curry takes only 30 minutes to prepare and takes only 5 minutes to cook. It's ideal for feeding the family quickly and on a budget when served with rice and yogurt. Serve with cauliflower rice for a low-carb dinner.
INGREDIENTS
1 tablespoon rapeseed oil
1 chopped onion
1 crushed large garlic clove
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chilli flakes
Can of coconut milk (400ml)
Pack of 390g fish pie mix
200g peas, frozen
1 lime, peeled and cut into wedges
yogurt and rice (or cauliflower rice), to serve
ONE POT COCONUT FISH CURRY
1. In a large saucepan over medium heat, heat the oil, then add the onion and a generous pinch of salt. Gently fry the onion until it is translucent, about 10 minutes, then add the garlic and spices. Cook for another minute, stirring occasionally and adding a splash of water if necessary to keep them from sticking. Stir in the coconut milk and leave to simmer for 10 minutes.
2. Add the fish pie mix and frozen peas to the pan and cook for 3 minutes, or until the peas are bright green and the fish begins to flake. Season with salt and lime juice to taste. Pour into bowls and top with yogurt and rice.