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Fish, Tomato And Coconut Curry With Basmati Rice - Creamy Basil And Tomato Pasta - Coconut Chilli Prawns - Jalapeño Cornbread (part 1)

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Fish, Tomato And Coconut Curry With Basmati Rice 

·         Serves4

·         Prep10 minutes 

·         Cook35 minutes

Ingredient

·         2 tablespoons vegetable oil

·         2 large brown onions, thinly sliced

·         2 garlic cloves, crushed

·         3cm piece fresh ginger, peeled, finely grated

·         2 tablespoons madras curry paste

·         400g can diced tomatoes

·         270ml can coconut milk

·         650g firm white fish fillets, cut into 4cm pieces

·         ½ cup frozen peas

·         ¼ cup fresh coriander leaves

·         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

Fish, Tomato And Coconut Curry With Basmati Rice

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