Another quick lunch today and super quick blog post. As it’s coming toward the end of the month, I’ve turned to store cupboard essentials to try and reduce it down. My stock management can get a little out of hand; when I want to try lots of new ingredients, my shelves start to accumulate.
This random recipe was extremely delicious from the beans and Oxo stockpot (a pr sample from the BBC Good Food Show).
So here is my 20 minute curry and I’ll show you what you need!
1 Aldi Frozen White Fish Fillet (from a pack)
1 tin of baked beans
1 Oxo Lemon & Thyme Stockpot (Use any stockpot of stockcube you wish)
Freshly milled black pepper
1 cup of water
2 tbsp Mayflower chinese curry sauce powder (from B&M)
1 diced onion
Place all but half the Mayflower curry sauce in to a large saucepan and simmer with the lid on for 10 minutes.
Remove the lid, stir and replace the lid for another 10 miutes but lower the heat to minimum: note you may need to stir from time to time if you pan is not non-stick.
Now stir in the last tbsp of mayflower sauce and cook until thickens.
Serve with rice or as I have, a baked sweet potato and spinach straight from my garden.
Let me know if you try it & what you thought!
If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?