

Easy fish curry
(at time of publication)
Ingredients
- 2 tablespoons canola oil
- 2 medium onions, finely chopped
- 3 cloves garlic, crushed, peeled, chopped
- 1-2 tablespoons finely chopped or grated fresh ginger
- 2 teaspoons curry powder
- 1 tablespoon no-added-salt tomato paste
- ½-¾ cup water
- ¾ cup reduced-fat coconut milk
- 500g firm fish fillets such as snapper and warehou
- 4 tablespoons chopped fresh coriandercilantroX
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Heat oil in a large, lidded and preferably non-stick pan then add onions and garlic. Cook over a medium-high heat, stirring occasionally, until onions begin to brown. Stir in ginger and cook for 1-2 more minutes.
2 Add curry powder and cook stirring continuously for 1 more minute then add tomato paste, 1/2 cup water, coconut milk and salt to taste. Stir until well mixed. While sauce comes to the boil, cut fish in 2-3cm cubes.
3 Gently stir fish into sauce then cover pan and cook for 2-3 minutes or until fish is just cooked through, adding the extra 1/4 cup water if mixture looks dry.
4 Sprinkle in coriander, reserving a little for garnishing.
Serving suggestion
Serve over steamed rice, accompanied with roti (if preferred) and a simple salad.
Variations
Make it gluten free: Use gluten-free curry powder.
Nutrition Info (per serve)
-
Calories 356cal
-
Kilojoules 1490kJ
-
Protein 41g
-
Total fat 19g
-
–Saturated fat 6g
-
Carbohydrates 10g
-
–Sugars 9g
-
Dietary fibre 2g
-
Sodium 150mg
-
Calcium 60mg
-
Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE