Fish Curry

INGREDIENTS:

1 medium chopped onion

1 red pepper, sliced

1-2 tsp of Hr Huda’s Balti Paste (also works well with universal but I personally prefer the balti, try both and see what you think)

1 tbsp plain flour (If you use Doves farm Gluten & Wheat free plain flour this recipe is suitable for coeliacs)

1 can of coconut milk (the creamy ones are the nicest in this recipe)

700g skinless white fish, cut into cubes

1 meduim sized banana

Recipe by Chris Sharpe
Mr Huda Development Chef

Fish Curry

20 minutes start to finish.

Heat a tbsp of olive oil in a pan large enough to take the whole curry and cook the onion until soft.

Add the sliced pepper and Mr huda’s paste cook for 5 minutes over a medium heat.

Add the flour then pour in a can of coconut milk stir until the sauce thickens and cook gently for approx 5 minutes to cook the flour.

Add the fish and simmer gently for about another 5-8 minutes depending on how large the pieces of fish are.

Slice the banana, add to the curry, simmer very gently for 3-4 mins to warm the banana, then turn off the heat and leave to stand for 3-5 mins to allow the flavours to develop.

Serve with rice, why not try making your own breads to compliment this dish!