Recipes

Fish and Tomato Thai Curry Serves 6 307 calories, 5g fat (2.5g saturates) per serving Prepare the ingredients for the curry sauce. Put them all into a saucepan and bring slowly to the boil, stirring. Cover and simmer for 5 minutes. Cool, then remove lime leaves, galangal and lemon grass with a slotted spoon and discard. Pour sauce into a blender and pulse until smooth. Skin tomatoes, then quarter them. Cut fish into 2.5cm (1") cubes. Cook rice according to pack instructions. Put tomatoes and fish into a large saucepan. Pour over the sauce. Bring slowly to the boil and simmer for 6 minutes or until fish is cooked. Serve on rice. Cook's note: Look out for Thai curry packs in the fresh produce area in supermarkets - they contain most of the ingredients required for the sauce.

Ingredients 500g (1lb 2oz) British Plum tomatoes 700g (1 ½lb) firm white fish (monkfish, Antarctic icefish) Curry Sauce: 3 shallots, finely chopped 2 cloves garlic, finely chopped 2 bird's eye chillies, seeds removed & finely chopped 3 kaffir lime leaves 5cm (2") galangal, scraped & cut into 4 pieces or ginger 2 sticks lemon grass, trimmed and cut lengthways 1 bunch coriander, chopped 5ml (1 teasp) green Thai curry paste 2.5ml (½ teasp) shrimp paste 200ml fat reduced coconut milk 200ml semi-skimmed milk To serve: 275g (10oz) Thai fragrant rice