Yellow Fish Curry
Serves: 8
Prep time: 20 minutes
Cook time: 20 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 cm piece fresh ginger, grated
- 10 fresh curry leaves
- 2 tablespoons yellow curry powder mix*
- 1 cup cherry tomatoes, halved
- 1 ½ cups water
- 270ml can coconut milk, light
- 1kg white fish fillets (e.g., hoki or snapper) cut into 4 cm pieces
- 1 cup frozen peas
- 1 cup snow peas, trimmed, halved
- 1 cup green beans, trimmed halved
- 410g can baby corn spears, drained, halved lengthways
- Brown rice and quinoa mix to serve
- ¼ cup fresh coriander leaves
- 1 long red chilli, sliced (optional)
*Yellow curry powder mix:
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon yellow mustard powder
- 1 teaspoon chilli powder (optional)
- ½ teaspoon pepper
- ½ teaspoon cumin
- ¼ teaspoon ground cardamom
Method:
- COMBINE all spice mix ingredients in a small bowl.
- HEAT a large saucepan over medium-high heat and add oil and onion once hot. Cook onion, stirring, for about 5 minutes or until softened.
- ADD garlic, ginger, curry leaves and spice mix. Fry until fragrant, about 2 minutes.
- ADD tomatoes and cold water. Bring to the boil, then reduce heat to low and simmer for 5 minutes.
- POUR in coconut milk and bring to a simmer. Add the fish, peas, snow peas, beans and baby corn and simmer for 5 minutes or until vegetables are tender and fish is cooked through.
- SERVE on a bed of brown rice and quinoa mix, topped with coriander leaves and red chilli.
What's Great About It:
This bright and colourful curry contains six different kinds of vegetables and plenty of healthy omega fatty acids from the fish. Feel free to swap out the fresh fish for your favourite frozen variety!
