Simple fish curry

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil, to grease foil

4 x 150g fish steaks such as tarakihi

165g can light coconut cream

400g can chopped tomatoes with garlic and olive oil

1 tablespoon curry paste

Vegetable selection

2 cups canned corn sweetcornXkernels or fresh sweet corn

3 cups baby carrots

2 cups snow peas

freshly ground black pepper

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Lightly grease 4 pieces of foil large enough to wrap and seal a fish steak. Place a fish steak in each.

2 Mix coconut cream, tomatoes and curry paste together and pour evenly between parcels. Wrap up foil to seal in filling. Cook on a barbecue, on a stove-top or in a moderate oven for 25 minutes.

3 Wrap a mix of vegetables in lightly greased foil. Season with pepper and cook at the same time as the fish.

4 Serve vegetables with fish and crusty bread or jacket potatoes.

HFG tip

Cooking in foil is ideal for camping and boating trips. Cook steaks and vegetables in individual parcels for quicker cooking. Lightly grease the inside of the foil to prevent sticking. Make sure each piece of foil is large enough to enclose the food to avoid leakage.

Nutrition Info (per serve)

Calories 301 cal

Kilojoules 1260 kJ

Protein 33 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 20 g

Sugar 15 g

Dietary fibre 8 g

Sodium 600 mg

Calcium 90 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.