Ingredients
- Fish
- 1 Bunch spring onions
- 1 Red bell pepper
- 1 Red chillie
- 4 Cloves of garlic
- 3 Medium tomato
- 1 tablespoon Tomato puree
- 1 Packet sugar snap peas
- 1 Packet french beans
- 1 tablespoon Coriander powder
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 1 teaspoon Ginger
- 1 tablespoon Curry powder
- 2 Lemon grass
- 1/2 Lemon
- Fresh coriander or parsley to serve.
Instructions
- Wash and chop the spring onions and add to a blender.
- Add garlic, ginger, chilli and lemon grass and blend until fine.
- In a non stick pan add the oil and blended paste stir and leave to cook on slow.
- Add the spices, turmeric, ginger, chilli powder, coriander powder, curry powder, salt and curry powder and stir. Pour in a cup of water and stir.
- Chop and blend the tomatoes add this and the tomato paste to pan and stir add more water if needed.
- Chop the fish in 1 inch cubes and add to the curry cook for 5 minutes until the fish is cooked,
- Chop the french beans and sugar snap peas at an angle and add to the curry stir and cook for 1 minute. Do not over cook.
- Squeeze lemon juice and chopped herbs of your choice and serve while hot.
- Serve with naan bread or rice.
