Products Used In This Recipe

Butter Beans in Tangy Curry

Fish Curry with Atchar

Prep 15 min

Cook 50 min

Serves 4

Fish Curry:

1 Onion, chopped

1 tbsp Ginger & Garlic, crushed

1 tbsp Curry Powder

1 tbsp Turmeric

1 tbsp Fennel Seeds

1 tin All Gold crushed/ chopped Tomatoes

500g White Fish

1 tin KOO Butter Beans in curry sauce

Rice to serve

Chopped herbs

Cucumber Atchar:

¼ Cucumber, finely chopped

3 tsp White Vinegar

1 tsp Sugar

½ tsp Salt

½ tsp Curry Powder

¼ cup Oil

For the atchar, stir together all the ingredients and leave to rest while the curry cooks.
Fry the onion until soft.
Add the garlic and ginger paste and fry for a further minute.
Add the spices and fennel seeds and cook for 5 minutes.
Place the tomatoes and fish into the pan and simmer for 20 minutes.
Check for seasoning and then add the butter beans.
Simmer for a further 10 minutes.
Serve with rice and chopped herbs and cucumber atchar.

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