Quick fish ‘n’ veggie curry recipe
This colourful and creamy fish 'n' veggie curry is a great lunch to serve your kids. Tender white fish is cooked in a korma sauce with peppers and courgettes. Try using some wholemeal bread rolls to dip into that tasty sauce.
See method- Serves 2
- 10 mins to prepare and 25 mins to cook
- 333 calories / serving
Ingredients
- 1 tsp vegetable oil
- ½ red onion, thinly sliced
- ¼ red pepper, thinly sliced
- ¾ courgette, cut into 2cm chunks
- 2 tbsp korma curry paste
- ½ vegetable stock cube, dissolved in 500ml boiling water
- 2 Bay Fishmongers white fish fillets
- 2 tbsp Creamfields Greek style natural yogurt
- 2 wholemeal batch rolls
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Shop ingredientsEach serving contains
- Energy
- 1405kJ 333.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 1.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 35.4gProtein 28.4gFibre 5.9g
Method
- Heat the oil in a saucepan over a medium-high heat. Add the onion, pepper and courgette, then fry for 2-3 mins until starting to soften. Stir through the curry paste, then add the stock. Nestle the fish in the veggie broth, cover with a lid and cook for 20 mins until the fish is cooked through.
- Remove from the heat and transfer the fish to a plate. Stir through the yogurt until the sauce is creamy, then spoon the veg onto the plate with the fish and serve with bread rolls for dipping in the sauce.
- See more Easy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
