Fish curry with noodles
A mouthwatering, low-calorie fish curry with a spicy kick inspired by the taste of Kerala. Serves 2. Prep time: 20 minutes
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Plate
Ingredients
- 2 teaspoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 medium onion, finely diced
- 1 red pepper, sliced lengthways
- 1–2 green or red chillies, deseeded and finely diced, or 1 teaspoon chilli flakes
- 2 medium tomatoes, diced
- 2 cloves garlic, finely diced
- 150ml skimmed milk
- 2 x 140g fillets skinless white fish, such as tilapia, diced
- 120g dried rice noodles, cooked as instructed
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