Thai green fish curry with roti

You can use any firm white fish you want for this curry.

SERVES 4 PREP 25min COOK about 30min

• 1tbsp sunflower oil

• 1 onion, sliced

• 2½tbsp Thai green curry paste

• 400ml tin coconut milk

• 75ml (3fl oz) vegetable stock

• 1tsp brown sugar

• 100g (3½oz) baby corn, halved

• 100g (3½oz) green beans, very roughly chopped

• 400g (14oz) firm white fish fillets (skinless), cut into bite-size pieces

• Small bunch coriander, roughly chopped

• Lime wedges, to serve

FOR THE ROTI

• 250g (9oz) plain flour, plus extra to dust

• 1tbsp fresh coriander, finely chopped

• 1tbsp sunflower oil

1 To make the roti, in a large bowl, mix flour, coriander and ½tsp salt. Make a well in the centre; add oil and 125ml (4fl oz) water. Mix to a stiff dough. Shape into 4 balls.

Roll out on a lightly floured surface (or use your hands to stretch) to

3mm (⅛in) thickness.

2 Heat a large frying pan over medium-high heat. Dry fry the roti for 2-3min each side until golden

(or lightly charred). You may need to do this in batches. Set aside.

3 Heat oil in the empty pan and gently fry onion for 5-8min until beginning to soften. Stir in the curry paste and cook for 1min. Add coconut milk, stock, sugar and corn and bubble for 3-4min. Stir in beans and fish and simmer for 4-5min, until everything is cooked.

4 Fold in most of the coriander. Check seasoning. Serve with remaining coriander, lime wedges and roti. PER SERVING: CALS 615; FAT 27G; SAT FAT 16G; CARBS 61G