WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 510 cal, 8.5g fat, 60g carbs, 58.5g protein or 12 points per serving

INGREDIENTS

For the marinade

• 600g chicken breast, raw, chopped into bite size chunks
• 150g fat free greek yoghurt
• 1 tbsp each garlic paste and ginger paste
• 2 tsp garam masala
• 1 tsp each turmeric, cumin and madras curry powder
• 1/2 tsp each salt and chilli powder
• Juice of 1 lemon

For the curry

• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml water
• 150ml Elmlea single cream
• 2 green finger chillies, sliced in half
• Handful of curry leaves, crushed
• 1/2 tsp each white sugar and salt
• 20g light butter
• Large handful fresh coriander, roughly chopped
• 240g basmati rice, dried

METHOD
1. Begin by marinading the chicken. Into a large bowl add the marinade ingredients and mix together. Then add the chicken and mix well so it’s well covered. Cover and leave to marinade for at least an hour (or up to 24 hours) in the fridge.
2. When you are ready to cook, take a large pan, spray with low calorie cooking spray and then add the chicken (reserve any left over marinade in the bowl). Fry on high for 6-7 minutes until the chicken is sealed (it doesn’t need to be cooked through).
3. Next add 1 tbsp tomato purée, fry for 2-3 minutes then add the chopped tomatoes, water, cream, chillies, curry leaves, salt and sugar.
4. Simmer for 20-30 minutes until the sauce starts to thicken and the chicken is cooked through.
5. Pop the rice on to cook after the sauce has been simmering for 10 minutes and it should time nicely for the sauce being ready.
6. Finish the curry with the butter a coriander, saving a tablespoon to garnish.
7. Serve the curry and rice together.
8. Enjoy!

#slimmingkitchensecrets #wwrecipe #healthcurry #butterchicken #fakeaway

The post Butter Chicken first appeared on Slimming Kitchen Secrets.

If you struggle to get a hold of any of the ingredients (like me!!) Amazon has lots of the ingredients that you need, and most are on prime delivery. I’ll pop them in my shop here if you want to take a look. I bought them and have used them time and time again so they are worth the extra effort.

I serve my Thai curry with 60g (dried) fluffy jasmine rice per person (for an extra 6 points per portion).

WW POINTS AND NUTRITIONAL INFORMATION

For the Curry – serves 4 = 5 points (+1 for non starchy veg) – add points for the rice separately 

Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

INGREDIENTS

For the paste

• 12 dried red kashmiri chillies, deseeded and chopped into rough 1cm chunks
• 1 tbsp each lemongrass paste and galangal paste
• 8 garlic cloves, peeled and roughly chopped
• ½ tbsp shrimp paste
• 1 tsp each ground coriander, ground cumin, paprika and white pepper
• 1 tbsp fresh coriander, leaves and stalks
• 1 shallot, peeled and roughly chopped
• Zest of 1 lime
• 100-150ml reserved chilli soaking water
• ½ sp each sugar and salt

For the curry

• 1 tsp vegetable oil
• 250ml chicken stock (made up with 1 stock cube)
• 400ml can of light coconut milk
• 6 kaffir lime leaves
• 1 tbsp light brown sugar
• 2 tsp fish sauce
• 500g chicken breast, raw, cut into inch sized chunks
• Pack of green beans (170g), trimmed and halved
• ½ bunch of basil leaves (Thai basil if you can get it)
• Juice of 1 lime, quartered

To garnish

• Fresh red chilli, sliced (and deseeded if you don’t like it too hot
• Handful of fresh coriander, roughly chopped
• Jasmine rice

METHOD

1. Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
2. Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
3. Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
4. Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
5. Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
6. Taste and add a little fish sauce or sugar to taste.
7. Finally add the green beans and simmer for another 3 minutes until they have started to soften.
8. Add the basil and then get ready to plate up.
9. Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
10. Enjoy!
    

    Print

    Thai Red Curry

    WW POINTS AND NUTRITIONAL INFORMATION

    For the Curry – serves 4 = 5 points per serving (+1 for non starchy veg) - add extra points for the rice

    Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

    Servings 4

    Ingredients

    • For the paste
    • 12 dried red kashmiri chillies deseeded and chopped into rough 1cm chunks
    • 1 tbsp each lemongrass paste and galangal paste
    • 8 garlic cloves peeled and roughly chopped
    • ½ tbsp shrimp paste
    • 1 tsp each ground coriander ground cumin, paprika and white pepper
    • 1 tbsp fresh coriander leaves and stalks
    • 1 shallot peeled and roughly chopped
    • Zest of 1 lime
    • 100-150 ml reserved chilli soaking water
    • ½ sp each sugar and salt
    • For the curry
    • 1 tsp vegetable oil
    • 250 ml chicken stock made up with 1 stock cube
    • 400 ml can of light coconut milk
    • 6 kaffir lime leaves
    • 1 tbsp light brown sugar
    • 2 tsp fish sauce
    • 500 g chicken breast raw, cut into inch sized chunks
    • Pack of green beans 170g, trimmed and halved
    • ½ bunch of basil leaves Thai basil if you can get it
    • Juice of 1 lime quartered
    • To garnish
    • Fresh red chilli sliced (and deseeded if you don’t like it too hot
    • Handful of fresh coriander roughly chopped
    • Jasmine rice

    Instructions

    • Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
    • Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
    • Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
    • Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
    • Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
    • Taste and add a little fish sauce or sugar to taste.
    • Finally add the green beans and simmer for another 3 minutes until they have started to soften.
    • Add the basil and then get ready to plate up.
    • Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
    • Enjoy!

The post Thai Red Curry first appeared on Slimming Kitchen Secrets.

More traditional Goan curry’s often used dried Kashmiri chillies however, since they are mostly used to add the reddish colour to the dish, I’ve tried to use more readily available spices in place of them. If you would like to use the more traditional recipe, replace the paprika, cayenne pepper and chilli powder with 8 red Kashmiri chillies and grind with the whole spices right at the start.

The recipe below makes 4 good potions of curry and it has the most delicious spicy, sour flavour. It’s a little bit different to your regular curry flavour (and for once doesn’t have any fresh coriander in it)! I served my portion with 60g (dry weight) basmati rice so the meal was 11sp in total on BLUE.

Goan Prawn Curry

Serves 4 = 5sp per serving on BLUE and PURPLE, 6sp per serving on GREEN

Ingredients

For the spice mix

2 tsp coriander seeds

1 tsp each cumin seeds and black peppercorns

3 tsp paprika

1 tsp each chilli powder, cayenne pepper and turmeric

½ tsp salt

For the curry

1 large onion, peeled and finely chopped

6 garlic cloves, peeled and finely chopped

Thumb sized piece of ginger, peeled and grated (or 1 tbsp Lazy ginger)

1 red pepper, deseeded and finely sliced

4 large tomatoes diced

Chicken stock cube (made up with 400ml boiling water)

2 tsp tamarind paste

½ tsp sugar

400g tin of light coconut milk

400g king prawns, raw (I use frozen king prawns, make sure they are totally thawed)

Large pinch of curry leaves

To serve

Basmati rice

Method

Begin by making your spice mix. Add the coriander seeds, cumin seeds and black peppercorns to a pestle and mortar (or a spice grinder) and bash until you have a smooth powder. Add the paprika, chilli powder, cayenne pepper, turmeric and salt and combine.

Next take a large saucepan, spray with 1kal and add the onion. Fry for 5-6 minutes until it starts to soften (add a little water if the pan gets dry). Then add the garlic and ginger and fry for another minute. Next add the spice mix to the pan, stir and add a small splash of water so it doesn’t burn, then add the tomatoes, tamarind, sugar and stock, stir and simmer for 8-10 minutes until the tomatoes have started to break down. Pop the rice on at this point if you are having it. Remove the sauce from the heat and blend the contents of the pan until smooth. Add the sauce back to the pan along with the coconut milk and red pepper, stir and season with salt and pepper to taste. Simmer for 10 minutes. Finally add the raw king prawn and curry leaves s to the sauce and simmer until the prawns are cooked through (this should only take a couple of minutes).

Serve with basmati rice (remember to add the extra points).

Enjoy!

The post Goan Prawn Curry first appeared on Slimming Kitchen Secrets.

I’ve included the recipe below for making the curry quickly in a pan. If you prefer, you can use a slow cooker.  Fry off the steak and onions and add to the slower cooker and then add all of the ingredients except the fresh coriander. Stir, pop on the lid and slow cook for either 4 hours on high or 8 hours on low (this method is also better if you want to use a tougher cut of beef so it has time to soften nicely). Finish with a sprinkle of fresh coriander and serve.

Serve as you prefer, I served mine with cauliflower rice seasoned with curry powder, salt and pepper and grilled. My hubbie has his with plain basmati rice. We loved both!

Curried Beef Satay

Makes 4 portions = 6sp per portion (Flex)

Ingredients

400g lean beef (quick fry steak or lean rump steak), thinly sliced

1 white onion, peeled and sliced

3 garlic cloves, peeled and finely minced

Thumb sized piece of ginger, peeled and grated (or 1 tsp ginger paste)

1 red chilli, finely chopped (and deseeded if you don’t like it too hot)

2 red peppers, sliced

1 tsp plain flour

½ tsp curry powder

2 tbsp PB2 (or another peanut butter powder)

2 tbsp dark soy sauce

2 x beef stock cubes diluted with 300ml water

½ tin light coconut milk

Sprinkle of fresh coriander, roughly chopped

Method

Spray a wok with 1kal. Season the beef and stir fry until cooked through. Remove from the pan and pop to one side.

Spray the now empty pan with 1kal. Add the onions, garlic, ginger, chilli and pepper. Season with salt and pepper and fry for 5-6 minutes until the onions are soft (add a little water if the pan starts to get dry).

Add the plain flour and stir through. Fry for another minute and then add the curry powder, PB2 and soy sauce. Stir, fry for a few seconds and then pour in the beef stock and coconut milk. Add the beef back to the pan. Reduce to a simmer and cook for 20-25 minutes. Pop the rice on at this point if you are having it. The sauce should start to thicken up nicely after ten minutes or so.

Taste and adjust seasoning to your preference.

Serve as you prefer, I served with cauliflower rice, seasoned with curry powder, salt and pepper and grilled.

Finish with a sprinkle of fresh coriander.

Enjoy!

The post Curried Beef Satay – 6sp first appeared on Slimming Kitchen Secrets.

The recipe I created involves marinading the chicken a little and then grilling it separately to give the dish that true chicken tikka flavour. If you don’t have time for this however, simply pan fry the chicken with 1kal in the garlic, ginger, lemon and spices, remove from the pan and then add back when the recipe dictates.

Chicken Tikka Jambalaya – 8sp

Serves 4 = 6sp per serving (Flex)

Ingredients

For the chicken

125g fat free Greek yoghurt

2 cloves of garlic, peeled and grated

1 inch piece of ginger, peeled and grated

Juice of ½ lemon

2 tbsp tikka masala powder

1 tsp each chilli powder and cumin

½ tsp turmeric, cinnamon and salt

400g chicken breast, cubed

For the jambalaya

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

2 peppers, deseeded and finely chopped

1 tsp each cumin, chilli powder, garam masala, paprika and ground coriander

400g tin of chopped tomatoes

1 x chicken stock cube made with ½ litre boiling water

Juice of ½ lemon

200g basmati rice

50g fat free Greek yoghurt

To serve

1 fresh chilli, finely chopped

Large handful of fresh coriander, roughly chopped

Final dollop of fat free Greek yoghurt (1 tbsp per person)

Method

Take a large bowl and add all the ingredients for the chicken marinade, stir and then add the cubed chicken. Coat the chicken, cover with cling film and then pop in the fridge for half an hour (or up to 8 hours if you have the time).

Whilst the chicken is marinading you can start with the jambalaya.

Spray a large saucepan with 1kal, add the onions and fry for 5-7 minutes until they start to soften (add a little water if the pan gets too dry). Next add the garlic, peppers and rice and fry for another few minutes. Next add all the dry spices with a little splash of water and stir to combine. Fry for a minute and then add the chopped tomatoes with 250ml of chicken stock.

Stir and then cover with tin foil and simmer for 20 to 25 minutes until the rice is cooked through. Keep stirring the pan throughout so the rice doesn’t stick and add more stock as you go along so it continues to cook. You want the finished dish to be nice and moist but not ‘saucy’, almost like a risotto. You might not use all the stock, it will depend on how hot your hob gets but you want to make sure that when the rice is cooked, that the jambalaya isn’t too wet.

Whilst the rice is cooking, thread the chicken pieces on to skewers (I used wooden skewers and soaked them in cold water for a few minutes first to prevent them burning in the grill) and then pop under a hot grill for 15-18 minutes (until cooked through). Keep turning the chicken so that it browns nicely on all sides. Reserve the remaining marinade from the chicken bowl and add to the rice mixture whilst it bubbles away.

Once the chicken is cooked, remove the skewers. Keeping a few chunks aside to dress, toss the rest of the chicken through to jambalaya, add another 2 tbsp of yoghurt and the juice of half a lemon to the pan and stir. Season to taste and then pop into bowls. Top with the reserved chicken, a small dollop of yoghurt and a sprinkle of fresh chillies and coriander.

Enjoy!

The post Chicken Tikka Jambalaya – 6sp first appeared on Slimming Kitchen Secrets.

Because this serves 4, the hubbie and I also had this for lunch the next day at work and instead of fish, I added 100g of roasted chicken, shredded before I warmed it up. Perfection!

If you like your curries hot, use a nice hot chilli such as a scotch bonnet. If not and you like a medium heat, go for a regular red chilli. If you are more of a mellow fellow, omit the chilli and just use the chilli flakes.

The ingredients list here might look long but I assure you, the majority of it will already be found in our store cupboard (especially if you’ve made some of my other recipes!!).

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 3 points or 414 cals, 15.3g fat, 35.3g carbs, 33.7g protein

Ingredients

For the curry

1 tbsp each cumin seeds and coriander seeds

1 large onion, peeled and finely chopped

4 cloves of garlic, peeled and finely chopped

2-3cm piece of ginger, peeled and grated

1 red chilli, finely chopped

1 tbsp curry powder (roasted curry powder if you have it, if not normal is fine)

1 tsp each turmeric, cayenne pepper and salt

½ tsp each cinnamon and chilli flakes

400g tin of chopped tomatoes

200g dried red lentils

1 vegetable stock cube made up with 1 litre of boiling water

200ml light coconut milk

200g fresh spinach, roughly chopped

1 lemon

15g fresh coriander, roughly chopped

Low calorie cooking spray

Salt and black pepper

For the fish

1 ½ tsp light butter

1/2 tsp turmeric

1 garlic clove, peeled and crushed

1 tbsp finely chopped fresh coriander

4 x 90g seabass fillets (with skin), raw

Method

1. Take a large saucepan, pop on the heat and dry toast the cumin seeds and coriander seeds for a minute or two until you can smell the gorgeous aromas coming off them. Pop them in a pestle and mortar and grind to a powder. Leave to one side.
2. Spray the now empty pan with low-calorie cooking spray, add the onion, garlic, ginger and chilli and fry for 5–6 minutes until the onion is soft, adding a little water if the pan gets too dry. Next, add the crushed cumin and coriander seeds, the curry powder, turmeric, cayenne pepper, salt, cinnamon and chilli flakes. Fry for another minute and then add the tomatoes, lentils and vegetable stock.
3. Bring to the boil and then reduce to a simmer. Simmer for 40 minutes or until the lentils are cooked and nice and soft, stirring throughout (otherwise the lentils tend to stick). Add a splash of water if required to stop the sauce dryingout.
4. Once reduced and thickened a little, pour in the coconut milk, add the spinach and keep simmering until the spinach is wilted. Season to taste and then keep the sauce warm while you cook the fish.
5. For the fish, take a small bowl and mix together the butter, turmeric, garlic and coriander until well combined and soft. Rub the mix over the flesh side of your fish fillets (not on the skin side). Season the fish with salt and pepper.
6. Take a large frying pan, spray with low-calorie cooking spray and bring to a medium heat. Add the fish to the pan, skin-side down, and fry for 4–5 minutes. Turn over and cook for another few minutes until cooked through or to your liking. This should give you a nice crispy skin and lovely, tender fish flesh.
7. To finish the curry, squeeze over the juice of half the lemon, sprinkle in the coriander and stir. Top with the fish and serve with a small slice of lemon

The post Coconut Lentil Curry with Seabass first appeared on Slimming Kitchen Secrets.

Remember to adjust the level of chilli to your taste here. We like things hot so we added fresh chilli at the end but without the fresh chilli it has a lovely underlying warm heat.

This curry is a real treat and for only 2 sp per portion, people will never believe this is a diet friendly meal. I served this with 60g basmati rice (6sp) and a large dollop of fat free yoghurt (0sp) so the meal was a grand total of 8sp. An absolute bargain points wise. Careful to add the points for your chosen amount of rice!

If you are in a rush you don’t necessarily need to remove the beef and then the veg from the pan as you go. If you have time though it really is worth it as the beef ends up melting in the mouth!

Fiery Beef Madras

Sauce Serves 4 = 2sp per portion (Flex)

Ingredients

For the curry paste 

½ tsp each cumin and coriander seeds

2 large garlic cloves, peeled and roughly chopped

1 inch piece of ginger, peeled and roughly chopped

2 tsp each garam masala and curry powder

1 tsp chilli powder

½ tsp turmeric

Juice of ¼ lemon

For the curry

400g Lean stewing beef, diced

1 large onion, finely sliced

2 peppers, deseeded and finely sliced

1 pack of mushrooms, sliced

1 tbsp tomato puree

1 beef stock cube

400g tin of chopped tomatoes

1 tsp garam masala

1 fresh red or green chilli, finely chopped (optional if you like it fiery hot!)

Handful of fresh coriander

4 x tablespoons of low fat Greek yoghurt (to serve)

Method

Heat a large saucepan to a medium heat and pop in the cumin and coriander for around 30 seconds until they start to toast and pop and you can smell the lovely aromas. Remove from the pan and pop in a pestle and mortar and grind to a fine powder. Add the garlic and ginger and mash to a pulp and then add the rest of the paste ingredients with one tbsp. water and combine into a paste. Pop to one side.

Spray the same large saucepan with 1kal and then add the beef, seasoning to taste, and fry for a few minutes until the outside is sealed. Remove the beef from the pan and pop into a bowl to one side. Add the onions and fry for a few minutes and then add the peppers and mushrooms. Fry for a few minutes until the pepper starts to soften. Remove the veg from the pan into another bowl.

Spray the pan with 1kal again and add the curry paste to the pan with enough water to loosen it a little. Fry for a minute or two and then add the beef back to the pan, coating well in the paste. Add the veg back to the pan with the tomato puree and fry for another minutes and then add the stock cube and tin of tomatoes. Fill the empty tin with boiling water and add to the pan and stir to combine everything.

Turn the heat down to low and then cover and simmer for 1 hour (if you would like to cook the curry for less time, turn the heat up a little).  Take the cover off for the last 15 minutes to thicken the sauce. If the sauce won’t thicken, mix 1 tsp corn flour into a little cold water making a paste and pop into the curry. This will thicken it nicely.

Finish by stirring through a further tsp of garam masala, fresh chilli and fresh coriander. Season to taste. Remove from the heat and serve with some fluffy white rice and a dollop of fat free natural yoghurt, topped with a little fresh coriander.

Enjoy!

The post Fiery Beef Madras – 2sp first appeared on Slimming Kitchen Secrets.

The curries I tried in Sri Lanka completely changed my opinion. There, curry is something completely different. Less saucy and smaller portions, I was blown away with the vast selection and varieties of curries to choose from, so much so that I ended up having it nearly every night.

In Sri Lanka, when you order their staple dish – rice and curry – it comes with a huge plate of rice and between 6 and 10 different small curries. Most of these are vegetarian with the odd fish or chicken dish. It’s impossible to get bored of this food when every day you are presented with a new curried vegetable dish.

Of all the vegetarian curries I tried, my favourite was the lentil dhal. I just couldn’t get enough of the stuff so I knew that when I got home, it would be one of the first things I would be cooking up in my kitchen. I’m told that no two people ever cook dhal the same so it was really difficult to pin someone down for one specific recipe. This recipe is therefore a bit of a mix of those I was told about. It is really delicious and something which I will be making regularly. You can have it on its own with rice or a roti or, do as the Sri Lankans do and make a few little curries and have a variety. I made a simple fish curry to go with this and the flavours complemented each other perfectly.

Sri Lankan Dhal

Serves 4 = 1sp each (flex)

Ingredients

200g red lentils

½ tsp turmeric, salt and roasted curry powder (roasted curry powder optional, if you don’t have it feel free to use normal curry powder)

250ml water

50ml half fat coconut milk (from a small tin)

Pinch of sugar

Temper

1 tsp olive oil

½ tsp mustard seed and cumin seeds

6/7 dried curry leaves (or fresh if you can find them)

½ red onion, sliced

1 chilli, deseeded and finely chopped

1 clove of garlic, finely chopped

1 small tomato, diced

Method

Rinse the lentils in two changes of water, drain and then pop into a small pan. Add the salt, turmeric and roasted curry powder (if using), add 250ml water and bring to the boil. Turn the heat down, stir and simmer for around 10 minutes until the lentils are just cooked but have not lost their shape completely. Add the coconut milk and sugar and simmer for another few minutes.

Whilst the lentils are bubbling away you can get on with making the ‘temper’ for the top.

Spray a frying pan with coconut one kal spray. Add 1 tsp olive oil and heat. Add the mustard seeds and when they start to pop a little, add the cumin seeds. Next add the onion, curry leaves, garlic and chilli and cook for another few minutes until the onion starts to soften. Finally add the tomato and cook for another 2 minutes.

Once the lentils are cooked, pop into a bowl and top with the temper. Alternatively you can mix the temper through the lentils.

Enjoy!

The post Sri Lankan Lentil Dhal – 1sp first appeared on Slimming Kitchen Secrets.

This recipe has come straight out of our Sri Lankan cooking experience. After winding through the manic streets of Kandy, Sri Lanka’s second biggest city, we started to descend into the most beautiful privately owned estate. The owner had had the land in his family for hundreds of years and it now functions as an almost completely self-sufficient estate.  After a tour of the beautiful house, we made our way into the traditional Sri Lankan kitchen where we rustled up fresh coconut milk and six different curries. Each one tasted incredible but this one was one of my favourites. It is so quick and simple to make but it is bursting with flavour and texture.

The Sri Lankan’s don’t seem to ‘bulk out’ their curries as much as we traditionally do, instead focusing on one main ingredient in each dish. If you would like to, feel free to bulk out the recipe below by adding mushrooms, peppers or even spinach.

You can use most white fish in this recipe. We used tilapia in Sri Lanka but when I made this last night I used some of the red mullet I got from Ocean Classics. The flavour and texture of the fish worked perfectly and really added something to the dish.

I served this curry with my Lentil Dhal (1sp) and a small portion of basmati rice (4sp) for 8sp in total.

Sri Lankan Fish Curry

Serves 2 = 3sp per serving (Flex) 

½ red onion, finely chopped

4 cloves of garlic, finely chopped

5 or 6 dried curry leaves (fresh if you can find them)

2 tsp roasted curry powder (if you can find it, if not normal is fine)

1 tsp chilli powder

½ tsp salt

¼ tsp turmeric

A few shavings of a cinnamon stick

1 x tomato, dicecd

250g white fish (I’ve used cod, red mullet and tilapia fillets)

125ml light coconut milk

Pinch of sugar

Method

Spray a medium sized sauce pan with coconut 1kal (or regular 1kal if you don’t have the coconut one), heat and then fry the onions, garlic and curry leaves for 5-6 minutes until the onions have softened. Add the spices, tomato and salt and fry for another minute or two. Then add 100ml water and 1 tbsp coconut milk. Stir and then add the fish. Simmer for ten minutes until the fish is cooked through but retains its shape. Finish with the rest of the coconut milk, some black pepper and a pinch of sugar, simmering for 2 minutes to heat through.

Enjoy!

The post Sri Lankan Fish Curry – 3sp first appeared on Slimming Kitchen Secrets.