A really simple and easy curry to make – I normally use frozen basa fillets (I let it defrost before using). The syns in this recipe come from the coconut milk, please check the syns if you use a different brand. I get the coconut milk tins from B&M Bargains (4 for £1 – a real bargain!) and it is just the right size. Each tin is only 7 syns, divided by 3 of us works out at less than 2.5 syns per serving. I used to buy the bigger tins of coconut milk and only use half a tin and throw the rest away, so I’ve stopped doing that. This curry is lovely served with coconut rice if you don’t mind using more syns.
Syns: 2.5 syns per serving
Time Taken: 30 minutes
- 1 medium onion, finely chopped
- 3 cloves of garlic, finely chopped
- 200g passata
- 1.5 tbsp curry powder
- 1/2 tbsp dried fenugreek leaves (methi)
- 1 veg oxo cube, crumbled
- 165ml tin Full Moon coconut milk
- Firm white fish fillets
Spray a pan with plenty of syn free spray oil and cook the onion till lightly golden. Add hot water if the onion starts to stick to the pan.
Add the chopped garlic and fry for another couple of minutes. Add the fenugreek leaves, curry powder, crumbled up oxo cube and passata and cook the spices down for about 10 minutes.
Add the coconut milk and the fish fillets and cook on a gentle heat. Try not to stir the fish too much or you’ll end up with broken pieces. Instead, gently shake the pan when you need to.
Served with boiled basmati rice and a speedy salad.