Fish Tomato Curry


  • 100g white Fish fillet – remove bones (can substitute with Prawns)
  • 100ml Skinny Fish Stock
  • 2 Tomatoes
  • 2 Tbsp Curry powder
  • 1 Tbsp Basil leaves
  • juice of 1 Lime
  • salt
  • pepper


  1. Roughly chop the tomatoes and basil leaves
  2. Heat them in a saucepan with the curry powder, salt and pepper
  3. Add the Skinny Fish Stock. Stew gently for 10 minutes
  4. Cut fish into bite size pieces
  5. Add the fish to the tomato curry sauce together with lime juice and cook on low heat for a few minutes till cooked.