Fish, Tomato And Coconut Curry With Basmati Rice
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Serves4
·
Prep10 minutes
·
Cook35 minutes
Ingredient
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2 tablespoons vegetable oil
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2 large brown onions, thinly sliced
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2 garlic cloves, crushed
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3cm piece fresh ginger, peeled, finely grated
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2 tablespoons madras curry paste
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400g can diced tomatoes
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270ml can coconut milk
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650g firm white fish fillets, cut into 4cm pieces
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½ cup frozen peas
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¼ cup fresh coriander leaves
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Steamed basmati rice and lemon wedges, to serve
Recipe
1. Heat oil in a
large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 15
minutes or until softened and golden. Add garlic and ginger. Cook, stirring,
for 2 minutes or until fragrant.
2. Add curry paste.
Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for
1 minute or until combined. Add coconut milk and 1 cup cold water. Bring to the
boil. Reduce heat to low. Cover. Simmer for 5 minutes or until slightly
thickened.
3. Add fish and
peas. Stir to combine. Cook, uncovered, for 10 minutes or until fish is cooked
through. Stir in coriander leaves. Serve with basmati rice and lemon wedges.
·
Nutrition: (per serve) 2958kJ; 27.6g fat; 11.9g sat fat; 43.3g
protein; 66.4g carbs; 5.1g fibre; 86mg chol; 520mg sodium
Fish, Tomato And
Coconut Curry With Basmati Rice
