Indian Fish and Rice Stew

Indian Fish and Rice stew

1 tbspn vegetable oil 1 onion, chopped 500g sweet potato, peeled and cubed ½ 10 pack korma curry kit by Sainsbury’s 1 red chilli, deseeded and finely chopped 200ml light coconut milk 1.4 litre vegetable stock made with 2 stock cubes 300g Sainsbury’s Basmati rice 1 red pepper, deseeded ad sliced. 320g fish pie mix by Sainsbury’s 200g frozen petits pois peas by Sainsbury’s Zest and juice of 1 lime and extra wedges to decorate

Serves 4

Heat the oil in a large pan and cook the onion and sweet potato for 5 mins.

Add the korma spices and half of the chilli and continue to cook for a minute/

Add the coconut milk, stock and rice and bring to boil. Reduce to a simmer and cook covered for 8 minutes Stir in the red pepper, fish and the peas and cook for further 5 minutes until fish is cooked.

Stir through the lime zest and scatter over the remaining chilli to decorate.

Serve in a bowl.

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