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Using 1 Regal Oreo Fillet per person - defrost the Oreo and cut into diagonal slices (doing this when the fish is still slightly frozen will make it easier).
Place the fish in a plastic bag and add enough turmeric to lightly cover and a pinch of salt.
Seal the bag and toss the fish in the mixture. Place in the fridge until ready to cook.
Make a curry sauce by microwaving 1 chopped onion and 1 crushed clove of garlic in oil until softened.
Stir in a chopped apple and 1-2 tablespoons of curry paste – use your favourite or try a Balti paste, which goes well with fish.
Add a tin of coconut milk, a small tin of chopped tomatoes mix and microwave the sauce until the apple is soft and the sauce has thickened.
Adjust the thickness of the sauce with more coconut milk or water as necessary – it should be of a thick pouring consistency. A tablespoon of crème fraiche or double cream will make the sauce creamier if preferred.
Add the fish straight to the sauce and stir in. Cook gently until the fish is cooked through – this only needs a few minutes in the microwave. Leave to stand while you cook some rice – the pouch packs that can be micro-waved are ideal for this recipe.
Add chopped coriander to the curry before serving with the rice and chutney.
This suggestion can be cooked on the hob as well but will take slightly longer.
