1 onion, chopped
1 – 2 Tblsp curry paste
450gm skinless hake fillets, cut into large chunks
400gm tin chopped tomatoes
250ml veg stock
2 cups green beans
240gm rice
Method
Put the rice on to cook in lightly salted boiling water.
Drain when cooked, and keep warm.
Spray a pan with non-stick cooking spray.
Dry fry the onion until it begins to soften.
Stir through the curry paste.
Add the tomatoes, stock and green beans.
Lastly add the fish chunks.
Bring to a simmer.
Cook for 5 minutes.
Serve the curry with the rice and sambals of your choice.
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