Coley Korma

Yum, yum, yum! That’s how we describe this recipe. This mild curry is poplar with children and people who don’t like spicy food. Of course, if you prefer a spicier curry, there are lots of other curry pastes to choose from. 

Prep: 5 mins

Cook: 20 mins

Serves 4

Ingredients

• 4 x Caught & Delivered Scottish Coley Supremes, skin removed

• 1 tbsp oil

• 1 onion, finely chopped
• 3 heaped tbsp korma curry paste

• 50ml water 
• 400g can reduced-fat coconut milk

Method

1. Heat the oil in a frying pan with a lid. Add the chopped onion and cook gently until soft.  

2. Add the korma paste and the water and bring to simmer. Add the coconut milk and bring the boil.

3. Lay the fish on top. Cover and simmer for 10-12 mins until the fish is just cooked through.

Serve with basmati rice or naan bread.