adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut fish curry
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Flavorful and nutritious Indian-inspired meal.
Ingredients:
  • Pinch salt
  • 8 chilli-flavoured pappadums
  • 150g (3/4 cup) Basmati rice, rinsed
  • 375ml (1 1/2 cups) warm water
  • 1 brown onion, halved, cut into thin wedges
  • 30.00 ml vegetable or canola oil
  • 3cm piece fresh ginger, peeled, grated
  • 1 large garlic clove, crushed
  • 84.00 gm Rogan Josh curry paste
  • 250ml (1 cup) fish stock
  • 250ml (1 cup) coconut milk
  • 650g thick firm white fish fillets (like deep sea perch or swordfish), cut into 3.5cm pieces
  • 1 red capsicum, deseeded, thinly sliced
  • 70g baby spinach leaves, washed, trimmed
Instructions:
  • Place 4 pappadums on a heatproof microwave-safe plate lined with non-stick baking paper. Microwave on High for 1-2 minutes, or until they expand and crumple. Repeat with the remaining pappadums.
  • In a deep, 3 litre (12 cup) microwave-safe bowl or rice cooker, combine the rice, warm water, and salt. Cover with a lid or double layer of plastic wrap. Microwave on High for 5 minutes, then on Medium for 7 minutes. Let it rest while still covered.
  • In a large microwave-safe dish, mix together onion, oil, ginger, and garlic. Microwave on high for 3 minutes until onion is soft. Stir in curry paste and microwave for another minute.
  • Combine the stock and coconut milk with the curry sauce and heat on High for 2 minutes until just boiling. Add the fish and cook on Medium, stirring gently every 3 minutes, for a total of 9 minutes.
  • Add the capsicum and stir gently. Cook without cover for 3 minutes or until the fish easily flakes with a fork. Then add the spinach and cook without cover on Medium/500 watts/50% power for 1-2 minutes or until the spinach just wilts.
  • Reheat the rice, covered, on Medium-High for 2-3 minutes or until heated through. Enjoy with fish curry and pappadums.

Similar Recipes