3 tbsp. medium curry paste
1 large onion, halved and sliced
1 red pepper, de-seeded and thickly sliced
small bunch of fresh coriander, leaves and stems separated and roughly chopped
400ml can reduced fat coconut milk
large handful or dried mango, chopped
700gm skinless firm white fish (haddock or cod) cut into large chunks
Naan breads to serve
Heat the curry paste in a large saucepan and fry the onion for 3 mins until starting to soften. Stir in the sliced pepper and coriander stems and cook for another 2 mins. Pour in the coconut milk, tip in the mango pieces and bring to the boil. Season to taste, turn down the heat and simmer for 5 mins until slightly thickened.
Add the fish and cook for 3-5 mins or until it flakes easily. Sprinkle the coriander leaves over the curry just before serving with warmed Naan breads.