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21p/100mlMake a small amount of fish go a long way in this simple, spicy midweek curry, packed with healthy ingredients
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Heat the oil in a large saucepan and fry the onions for 8 minutes, stirring frequently until deep golden. Lift ½ out onto a plate. Add the Madras paste to the pan and cook, stirring, for 3 minutes.
Tip in the contents of the cans of chickpeas (including the water) and tomatoes. Heat until simmering, cover with a lid and cook gently for 5 minutes. Reserve a few sprigs of coriander for garnish, and finely chop the remainder.
Add the fish and chopped coriander to the pan, then cover and cook for 6-8 minutes. Add the prawns, pushing all the fish down into the sauce. Cook for 5 minutes more, uncovered, until the prawns are pink and cooked through and the fish is opaque and flakes easily with a fork. Break up the fish with the edge of a wooden spoon. Transfer to shallow bowls and scatter with the fried onions and remaining chopped coriander. Serve with the naans.
Madras spice paste is a fiery, flavour-packed blend of curry spices, perfect for lamb, chicken, fish or vegetable-based curries.
Typical values per serving when made using specific products in recipe
Energy | 1,952kJ/ 463kcals |
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Fat | 11g |
Saturated Fat | 1.9g |
Carbohydrates | 50g |
Sugars | 11g |
Fibre | 6.8g |
Protein | 38g |
Salt | 1.1g |
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£1.85Price per unit
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