A quick, vibrant curry using our delicious Hot Lime Pickle – ready in under 15 minutes!
Ingredients (serves 4)
- 1 tbsp olive oil
- 500g ripe tomatoes, chopped in big chunks
- 1 small onion, finely diced
- 500g white fish fillets (e.g. snapper), skin off, pin-boned, sliced in 2cm thick strips
- 1 tbsp curry paste (we love it with korma)
- 1 tbsp St Andrews Limes Hot Lime Pickle
- 400ml light coconut milk
Method
- Heat the olive oil in a large shallow casserole pan over a high heat. Fry the onion for 2 minutes until softened. Add the tomatoes and fry for a further 2 minutes, while you chop the fish into 4cm chunks.
- Stir the fish, curry paste, Hot Lime Pickle and coconut milk into the pan. Bring to the boil, then reduce to a simmer for 6 minutes, taking care not to break up the fish.
- Taste and season to perfection with sea salt and black pepper, then serve immediately.
St Andrews Limes Hot Lime Pickle adds a punchy, tangy heat – adjust the amount to taste if you prefer it milder. Any firm white fish works well here: tarakihi, gurnard, or blue cod are great alternatives to snapper.