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Shortcut fish curry


  • 1 tablespoon vegetable oil
  • 2cm piece fresh ginger, peeled, finely grated
  • 1⁄2 small red onion, cut into wedges from tip to root
  • 500g boneless, skinned thick white fish fillets, cut in 2-3cm cubes
  • 200g packet vindaloo simmer sauce (we used Passage to India)
  • 1 tomato, finely diced
  • Generous handful baby spinach leaves
  • Coriander and natural yogurt, to garnish
  • Chapatti and lime wedges, to serve

Shortcut fish curry

  • Serving size: Serves 2
  • Cooking time: Less than 30 minutes

Heat oil in a wok over moderate heat. Stirfry ginger and onion for 1 minute. Add fish; stir-fry until pieces begin to firm. Reduce heat; stir through simmer sauce and tomato.

Cover; simmer for 4-5 minutes until fish is tender and sauce thickens. Stir through spinach until wilted. Serve with coriander, yogurt, chapatti and lime.

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