One-pot fish coconut curry


Recipe may contain milk, fish, sesame and lactose.

This may be the quickest fish curry you’ve ever made – bung the fish, spices and coconut milk all into the one pot and 20 mins later you’ll have a steaming, lightly-spiced bowl of goodness.

15 Ingredients

  • 1 tbsp macadamia oil

  • 1 brown onion, thinly sliced

  • 1 tbsp finely grated fresh ginger

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp ground turmeric

  • 200ml reduced-fat coconut milk

  • 400g sweet potato, peeled, cut into 2cm pieces

  • 200g green beans, sliced diagonally

  • 1 zucchini, halved lengthways, thinly sliced

  • 500g skinless barramundi fillets, cut into 4cm pieces

  • Lime wedges, to serve

  • Thinly sliced long, fresh green chilli

  • Fresh coriander sprigs, to serve

  • Steamed brown rice, to serve

3 Method Steps

  • Step 1

    Heat the oil

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    (1 tbsp macadamia oil) in a large saucepan over medium heat. Cook the onion (1 brown onion, thinly sliced), stirring, for 5 minutes or until softened. Add the ginger (1 tbsp finely grated fresh ginger), cumin (2 tsp ground cumin), coriander (1 tsp ground coriander) and turmeric (1/2 tsp ground turmeric). Cook, stirring, for 2 minutes or until aromatic. Add coconut milk (200ml reduced-fat coconut milk), 200ml water and the sweet potato (400g sweet potato, peeled, cut into 2cm pieces). Bring to the boil. Reduce heat to medium low. Simmer, covered, for 8-10 minutes or until potato is tender.

  • Step 2

    Add the beans (200g green beans, sliced diagonally). Simmer, covered, for 2 minutes or until softened. Add the zucchini (1 zucchini, halved lengthways, thinly sliced) and barramundi (500g skinless barramundi fillets, cut into 4cm pieces). Simmer, covered, for 3-4 minutes or until barramundi is just cooked through and vegetables are tender.

  • Step 3

    Serve with lime (Lime wedges, to serve), chilli (Thinly sliced long, fresh green chilli), fresh coriander (Fresh coriander sprigs, to serve) and rice (Steamed brown rice, to serve).

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Nutritional Information

Per serving

  • 441

  • 1845 kj

  • 11.9g

  • 4.6g

  • 8.6g

  • 32.5g

  • 46.5g

All quantities above are averages

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