Slimming World — January-February 2018

Fresh and zingy flavours from the south

of India are easy to whizz up at home

SUPER SIMPLE

Serves 

Ready in about  minutes

ml hot vegetable stock

g skinless and boneless firm white

fish fillets (hake, cod or haddock work

well), cut into large chunks

Zest and juice of  unwaxed lemon

For the green chilli sauce:

g bag spinach

 spring onions, roughly chopped

 green chillies, deseeded if you like

½ small pack fresh mint, leaves picked

g pack fresh coriander, stalks and

leaves, reserving a few sprigs to garnish

 garlic cloves

cm piece fresh root ginger, peeled

and roughly chopped

ml reduced-fat coconut milk

 Put all the green chilli sauce

ingredients into a food processor

and whizz into a pesto-like paste.

 Place a large, lidded, non-stick

frying pan over a low heat and fry

the paste for  minutes, stirring

Green fish curry

This curry is inspired by a lavishly herby dish from the royal city of Hyderabad

constantly, until fragrant. Stir in

the stock and, when simmering,

gently stir in the fish. Cover and

bubble gently for - minutes, or

until the fish is just cooked through.

Season to taste with the lemon juice

and salt and freshly ground black

pepper. Scatter over the reserved

coriander sprigs and the lemon zest

and divide between  bowls.

Syns per serving: ½

Ready

in 20

SLIMMING WORLD

takeaway takeover

RECIPES: SARAH COOK. FOOD STYLING: SUNIL VIJAYAKAR PROP STYLING: JENNY IGGLEDEN

Curries_lb_v6_a.indd 65 14/11/2017 13:58