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.

I’ve included a few cashew nuts in this recipe as it really gives it a nice different taste however if you don’t fancy them, just leave them out and the whole recipe becomes 8sp per person.

Ingredients

Serves 2 = 9sp per serving (Flex)

For the Chicken

100g cooked chicken breast, shredded

100ml fat free greek/natural yoghurt

2 tbsp curry paste (I used Patak’s chicken tikka paste)

Juice of half a lime

For the pizza

2 x Weight Watchers Wraps (or a Warburton’s Square Wrap)

4 tbsp tomato puree

1 green pepper, sliced

1 red onion, peeled and finely sliced

10 unsalted cashew nuts, roughly crushed (optional)

½ ball of light mozzarella

To finish

100ml fat free greek/natural yoghurt mixed with 1 tsp mint sauce

Other half of the lime above, quartered

Handful of coriander leaves, roughly chopped

Method

Preheat the oven to 180c and pop two pizza baking trays inside to warm up.

Add the marinade ingredients to the chicken and let marinade for a while (around 1 hour if you have time), if not, just mix together and pop to one side.

Take the pizza tray out the oven, spray with 1kal and pop the wrap down on the tray. Top with 2 tbsp tomato puree per wrap then scatter over the onion, peppers, cashew nuts and chicken. Evenly distribute the mozzarella and then pop in the oven for around 10 -12 minutes.

Remove from the oven and pop onto a plate. Top with a drizzle of the mint yoghurt, squeeze over the rest of the lime and scatter over the fresh coriander.

Enjoy!

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I gave it a whirl last night for the first time and I was thrilled when I sat down to eat it and it tasted almost exactly the same as in the restaurant! It’s actually quite a simple curry to make with limited ingredients. The only thing that I found difficult to get hold of was the curry paste itself. Big Tesco’s usually do it and I have since found out that some of the Chinese supermarkets sell it but for easiness I bought it online from amazon. The tub is HUGE and is actually quite cheap so good value for money in my opinion. If you are feeling adventurous you could try and make your own paste but I didn’t have the time!

Ingredients

Serves 2 = 13sp (previously 11p) each including rice

2 tbsp Panang curry paste (if you can’t get any you could do it with red Thai curry paste, the texture will be the same but the flavour won’t)

200ml light coconut milk (half a tin)

2 x 165g chicken breasts, diced

2 peppers, roughly diced into large chunks

1 tbsp fish sauce

1 tbsp soft brown sugar

4/5 kaffir lime leaves (fresh if you can find them, I got some in Tesco in the fresh herb section)

Pack of green beans, trimmed

80g basmati (or jasmine) rice

1 lime, quartered

Handful of basil (Thai Basil if you can get it) (Optional), shredded

Method

Take a large frying pan and add the coconut milk. Once it has warmed slightly, add the curry paste and fry for a few minutes on a medium heat until the aromas start to release. Add the chicken and peppers, stir to coat with the paste mixture and fry until cooked through (about 10-12 minutes). During this time the coconut milk will reduce a little so the sauce has a dryer consistency. If you think the pan is getting a little dry, add a little splash of water.

Pop the rice on when the chicken starts to cook.

Once the chicken has cooked through add the fish sauce, sugar and kaffir lime leaves and cook for another few minutes.

Meanwhile, pop the green beans in a microwaveable bowl, pour over 1 tbsp of water and microwave for 2 minutes. Drain and then add to the curry. Stir in the green beans and simmer for another minute.

Finish with the juice of ¼ of the lime and stir through some fresh basil (Thai basil if you can get it).

Serve the curry on top of the rice with a quarter of lime for squeezing.

Enjoy!

The post Thai Chicken Panang Curry – 13sp including rice first appeared on Slimming Kitchen Secrets.

My friend made a gorgeous curry for me one night while I was at uni (feels like a lifetime ago now!!) and when I later asked for the recipe,she couldn’t find it! The only thing she could remember were the spices that were in it. It was so nice that I fiddled about for a while and came up with my own version of the recipe and it was even better!!

The OH loves it as its both spicy and saucy and I love it even more because it’s so low in points. You can use either raw chicken breast breasts or do what I did last night and roast a chicken and use the cooked breast meat (I then keep the remaining chicken for using in salads and lunches through the week). If you are using leftovers just add the chicken to the sauce when you put the rice on to cook.

I’ve also made this curry a few times with lamb (remember to adjust the points) and I leave it to simmer on low for a couple of hours, pop some chopped spinach in 5 minutes before serving and its also GORGEOUS!

I serve the curry with 60g of rice per person and add a little chicken stock water and my new discovery, ¼ tsp Schwartz Pilau Seasoning whilst the rice is cooking (0pp) for extra flavour!! This makes the meal 9sp in total.

Ingredients
Serves 4 = 3sp each
(if making for two I would half the amount of meat to 200g but make the sauce for 4 so you get the lovely flavours of all the spices. This would make the curry 4sp in total).

400g chicken breast, raw and cubed (or 230g cooked breast meat)
2 onions, one finely chopped and one sliced
4cm ginger, sliced
4 garlic cloves, sliced
2 red chillis, chopped (and deseeded if you don’t like things too spicy)
½ tsp turmeric, cumin, ground coriander, chilli powder
2 ½ tsp curry powder
125ml water
4 tsp plain flour
400-500ml chicken or vegetable stock (made with 1 stock cube)
2 peppers, deseeded and sliced
Box of chestnut mushrooms, sliced
Handful of cherry tomatoes, halved
Large handful of spinach, finely chopped (optional)
Fresh coriander, finely chopped (optional)
100ml low fat natural yoghurt

Serving Suggestions – be sure to add the points

240g rice (made with a little chicken stock and pilau seasoning)

Method
Fry your diced onions in 1kal and a little water for around 5 minutes. Add the ginger, garlic and chilli and cook for another minute and then continue to cook mixture until onions are nice and soft (but not brown). Add the turmeric, cumin, ground coriander, chilli powder and curry powder, sprinkle with water and cook for another five minutes. Add half the flour and cooking for another minute. Pop the mixture and water into a blender and blitz until smooth.

In the same frying pan, season and fry your chicken until cooked through and then remove from the pan. Then fry the sliced onions for five minutes and then add the peppers, mushrooms and tomatoes and cook for another few minutes. Add the rest of the flour, fry for a minute and then pour the sauce mixture back into pan over the veg and simmer for five minutes. Then add half the stock and continue to simmer adding the stock as and when needed (I used all of it) for around 10 minutes. The mixture should thicken up as it summers so use the stock to achieve the consistency of sauce you prefer.

At this point pop your rice on. I added a little of the chicken stock and my new discovery, Shwartz Pilau seasoning, into the rice water for a bit of extra flavour. Once the rice is bubbling again, tip your cooked chicken into the curry sauce and stir in. Five minutes before your rice is cooked throw the spinach, fresh coriander and yoghurt into the sauce and simmer for a final few minutes.
Serve the rice, topped with the curry sauce and finish with a dollop of natural yoghurt and a fresh coriander.

Enjoy!

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