Then pour coconut milk and toss the chopped large pieces of fish. Curry has different degrees of hotness and it depends on us how much we want them to be hot
Once cooked, remove the kid’s fish fillets and some curry sauce and set aside. Then cover one fish fillet (one per child) with the marinade and also set aside
How to make Aubergine, Sweet potato and Chickpea Curry. and chickpeas. Ingredients Tinned tomatoes Tin of coconut milk Curry paste of choice 1/2 aubergine Tin of chickpeas Onion Sweet potato. Chop onion and soften in a pan with oil for 10 minutesAdd chopped aubergineand sweet potato and fry for 10 minutes. Add a table spoon of curry pasteAdd tinned tomotoes, & 1/2 a tin of coconut milk and chickpeas. Leave on a low heat for 30 minutesIf too spicy add more coconut, if too mild add more curry paste. FacebookPinterestTwitterTumblrFollow us for more recipes and cooking guides Follow @student_eatsMore recipes like thisCreamy spinach & coconut curry Chicken and sweet potato curry Seriously easy, seriously tasty student mealEasy lentil and coconut curry Spicy sweet potato wedges recipe 1/2 aubergine Tin of chickpeas Onion Sweet potato
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To give you some fishy inspiration, I’ve been given a delicious fishand tomato curry recipe from Hugh Fearnley-Whittingstall’s River Cottage Light & Easy to share with you
And he gives you a marvellous tip about making low calorie puffy poppadoms…. The title of this recipe, Easy Curried Fish Stew, does not sound very appetising
Also - add a tin of chick peas and not the fish to make a perfectly nice veggie curry. If I have a good selection of non-perishable basics in - spices, oils, cans etc - combined with a few random veggies and if I'm lucky some meat or fish in the freezer I can normally knock something fairly OK up
Incredibly easy and healthy, this Quick Aubergineand Chickpea Curry is perfect for busy weeknights. In fact in the last few weeks I’ve posted Kale and Red Onion Dhal, Easy Peasy Chicken Curryand Indian Spiced Cauliflower Rice…and I have a few more in the pipeline
Anyway, as I said before I started whinging about meat in vegetarian meals, I’d been enjoying my massaman curryand had been itching to try another one, albeit a beefless one this time
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