Fish Curry

Tropical: Fish Curry

INGREDIENTS

• 1/2 Tbsp Oil
• 425g can Pineapple Chunks, drained (reserve the liquid)
• 150g Cherry Tomatoes, halved
• 500g White Fish Fillets, bite sized pieces
• 1 Tbsp Red Curry Paste (must be low FODMAP)
• 400ml Coconut Cream
• 150ml Plain Yoghurt (or buttermilk)
• 1 Tsp Cornflour
• 1 C fresh Basil leaves, halved lengthways
• 2 Tbsp Soy Sauce (GF)
• Rice, cooked, to serve

INSTRUCTIONS

1. Heat the oil in a wok over a high heat. Add the red curry paste and fry briefly, about 1 minute. The paste will darken.
2. Add the coconut cream and bring to the boil, before simmering for a couple of minutes.
3. Add the pineapple chunks, and mix through.
4. In a small bowl, add the yoghurt or buttermilk and mix the cornflour through, ensuring there are no lumps. When ready, add this into the wok and mix through.
5. Add the pineapple liquid and the soy sauce to the wok, then add the fish pieces and the cherry tomatoes. Bring to the boil, then turn off the heat and leave for 3 minutes to allow it to finish cooking through.
6. Stir in the basil, then serve.

SERVE WITH

Steamed rice.