Heat the vegetable oil in a large frying pan over a low heat and fry the onion for about 5 minutes until soft. Add the garlic and the ginger to the pan and cook for a further 2 minutes.
Put the rice on to cook as per the packet instructions.
300 g rice
Add the korma curry paste to the frying pan and stir for 1 minute.
4 tablespoon korma curry paste
Pour over the fish stock, season with freshly ground black pepper, and add the ground almonds and diced fish fillet. Simmer for 5 minutes
500 g white meaty fish, 300 ml fish stock, 1 dash black pepper, 2 tablespoon ground almonds
Gently stir through the mango chutney, natural yoghurt, garam masala, sultanas & spinach, and heat through for 2 minutes.. Serve with rice or naan bread.
2 tablespoon mango chutney, 150 ml low fat natural yoghurt, 2 teaspoon garam masala, 40 g sultanas, 100 g spinach
Notes
The Nutritional information is just for the curry and excludes any sides such as rice or naan bread.
Ingredients
Fish - you can use any white meaty fish in this recipe such as cod, haddock, coley, hake, halibut, snapper or tilapia. A fish curry needs a meaty fish that won't fall apart.
Spices - I use a simple Korma curry paste. A paste has lots of flavours and is quick and easy to use.
Ground Almonds - these are traditional in a korma recipe and help to thicken the sauce.
Sultanas - these add a little sweetness, but are optional.
Natural Yoghurt - this adds creaminess to the sauce without the heaviness of cream. It also helps to keep this a light dish.
Spinach - this is an easy vegetable to stir through curries. It adds colour and nutrition but is optional.
Serving Suggestion
The most common side to go with curry is rice. You can also serve with naan bread or homemade flatbreador poppadums. Top with some fresh coriander leaves and a diced red chilli.
Storage
Korma Fish curry can be kept in the fridge for 2 - 3 days. Yoghurt changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day. Just be careful not to over stir it as the fish is delicate and will break up.