This is a simple, 1 person curry, made as part of the Budget Challenge. You can find more about the Budget Challenges in the section under Cook’s Log. It’s a large portion for one. If you cook some rice, you can serve this curry for two people as well.
- 1 tsp sunflower oil
- 1 small onion
- 1/4th cauliflower
- 1 small carrot
- 1/8 tsp paprika powder
- 1/8 tsp kurkuma powder
- 1/8 tsp chili powder
- 1/2 tsp flour
- 1/2 stock cube
- 100ml water
- 200ml coconut milk
- 175gr Pangasius fillet
Serves 1 as part of the Budget Challenge
Heat the oil in a thick bottomed pot. Peel and slice the onions, then bake them in the oil until brown.
Cut the bottom off the cauliflower. Cut the florets off and chop the stem and the carrot in 1cm chunks. Add the vegetables to the pot together with the spices and the flour. Stir to combine well, then add the stock cube, water and coconut milk.
Leave to simmer for 30 minutes on a medium to high flame, without a lid.
The sauce will thicken and reduce. If the sauce seems to get too thick, place a lid on the pot.
Cut the fish into 2cm pieces. Add these to the curry. Stir to combine, then leave to simmer for 2 minutes. Stir well and serve.