Japanese-style fish curry

Name: Japanese-style fish curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 270 g pack frozen lightly dusted yellowfin sole fillets; 1 tbsp vegetable oil; 200 g frozen soffritto mix; 2 clove/s garlic, grated; 10 g ginger, grated; 1½ tsp hot curry powder; 200 ml can coconut milk; 250 g pouch microwaveable sushi or short-grain rice; 120 g bag baby spinach

This simple fish curry relies on a clever shortcut: blend frozen soffrito mix with garlic, ginger and curry powder for the speediest cheat's katsu sauce going. Packed with warming spices and creamy coconut milk, it's the kind of comforting, hug-in-a-bowl dinner made for chilly evenings. See more of our fish curry recipes and delicious curry ideas.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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270g pack frozen lightly dusted yellowfin sole fillets
1 tbsp vegetable oil
200g frozen soffritto mix
2 clove/s garlic, grated
10g ginger, grated
1½ tsp hot curry powder
200ml can coconut milk
250g pouch microwaveable sushi or short-grain rice
120g bag baby spinach

Heat the oven to 220ºC, gas mark 7, and put a baking tray in to heat up. Cook the yellowfin sole on the hot tray as per pack instructions.
Meanwhile, heat the oil in a pan over a medium heat. Add the soffritto mix, garlic, ginger, curry powder and a pinch of salt. Fry for 10 minutes until soft. Add the coconut milk, bring to a simmer and cook, stirring often, for 8-10 minutes until reduced and beginning to separate. Turn the heat off and use a stick blender to whizz until smooth, adding a little water, if needed, to loosen. Season and return to a low heat to keep warm.
While the curry is cooking, cook the rice as per pack instructions. Boil the kettle, put the spinach in a colander and pour boiling water over to wilt it. Press gently with a spoon to squeeze out the excess water. Serve the fish with the rice, spinach and katsu sauce, with curly salad onions on the side, if you’re feeling fancy.

Typical values per serving when made using specific products in recipe