As descriptive terms go, ‘super-quick’ is almost a disservice to this recipe but trust me, you do not miss out on flavour.
I was concerned at first that this might be too watery, or too tomatoey, but actually, if you let the sauce cook down a bit you are left with a tomato based sauce with a real Indian flavour (and heat) coming through at the back.
A good idea is to add some low fat yoghurt and some spinach at the very end as this helps to bulk out and thicken the dish.
This dish is perfect for a midweek after work. OK, so you’re not making the madras paste from scratch (how dare you!) but it’s not bad to come home after a hard days work, and 20 minutes later be sat at the table tucking into a fish curry you’ve knocked up.
This serves two
- 1 tbsp vegetable oil
- Half a large onion, chopped
- 2 garlic clove, chopped
- 1 tbsp Madras curry paste (or more if you like it hot)
- 225g canned tomatoes
- Spinach (a couple of go
- 100ml vegetable stock
- sustainable white fish fillets, skinned and cut into big chunks
- rice or naan bread
- Heat the oil in a deep pan or wok and gently fry the onion and garlic for about 5 mins until soft. Do not burn this, it aint a long recipe, so take the time to gently fry your onion and garlic.
- When softened, add the curry paste and cook for a couple of minutes, then whack in the tomatoes, before stirring in the stock. Stick to the 100ml if you can, the more you put in, the more has to cook away or it will be too wet. However, you need enough bubbling away to cook the fish in.
- Bring the sauce to a simmer, then add the fish and wilt the spinach. Stir in all the fish straight away while it’s firmer, but be gentle not to break it all up.
- Now let it all gently cook for 4-5 mins until the fish flakes easily.
- When you’re satisfied that the fish is cooked and the sauce is at a suitable consistency, season to taste.
- Serve immediately with naan bread, and add an extra helping of spinach before drizzling over yoghurt for extra thickness and a cool note to the madras paste.