Low Fat Fish Curry

Serves 1 | Prep 30mins | Cook 25mins

Ingredients

• 1 Fillet/100g Bass, Sea, Fresh, Fillets, Marks & Spencer
• 1 Tbsp/15ml Oil, Olive, Average
• 1 Clove/3g Garlic, Raw
• ¼ Onion/45g Onions, Red, Raw, Average
• 1 Serving/100g Potatoes, New, Baby, Canned, Average
• 2 Med/170g Tomatoes, Fresh, Raw, Average
• 50 g Peas, Garden, Frozen, Average
• 1 Tsp/3g Turmeric, Powder
• 1 Tsp/4g Chilli Powder, Average
• 1 Tsp/2g Curry Powder, Average
• 1 Cube/7g Stock Cubes, Vegetable
• 120 ml Water, Mineral Or Tap

Method

1. Heat the oil in a large saucepan, over a moderate heat and add the sliced onion & garlic and fry for one minute.
2. Add the sliced potato, and cook for a further two minutes.
3. Add the peas, tomatoes, turmeric, curry powder and chilli powder.
4. Stir well, and cook for another minute.
5. Crumble in the stock cube and add the water, stir well, raise the heat and cook for 10-12 minutes.
6. Season to taste, then add the cubed sea bass fillet. Cook for four more minutes.

Lovely served with chopped coriander and natural yoghurt.

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