Bengal fish curry

Fancy a delicious curry in just 6 minutes? Well follow the microwave instructions in this recipe and that's exactly what you'll have

Serves: 4

NUTRITIONAL VALUES PER PORTION (APPROX):
207 Kilocalories
32g Protein
2g Fat
16g Carbohydrate
1g Fibre

What you need:

• 4 x 170g (6oz) thick cod or coley fillet, cubed
• 4 x 5ml spoon (4 teaspoons) cornflour
• 1 x 15ml spoon (1 tablespoon) curry powder
• 3 x 15 ml spoon (3 tablespoons) Bengal hot mango chutney
• 1 fish or chicken stock cube
• 300ml (10 fl oz) boiling water
• half a green pepper, cut into rings
• fresh chopped coriander, to garnish

What you do:

1. Microwave Power: 800 Watt
2. Mix together the cornflour, curry powder, mango chutney and fish stock cube in a heatproof jug.
3. Gradually add the hot water, stirring until smooth.
4. Cook uncovered in the microwave on HIGH for 1 minute.
5. Place the fish in a suitable dish, top with the sliced peppers and pour the sauce over the fish.
6. Cover and return to the microwave and cook on HIGH for a further 3 minutes, stirring sauce half way through the cooking time.
7. Leave to stand for 2 minutes before serving with wild and basmati rice and peshwari naan.
8. Garnish with coriander.

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