Simple fish curryReviewed by our expert panel
(at time of publication)
- 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
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.
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)
Total fat 9g
–Saturated fat 4g
Dietary fibre 8g
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