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Easy yellow fish curry
Easy yellow fish curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with a quick yellow fish curry over fluffy brown rice, garnished with crispy shallots.
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400g butternut pumpkin, cut into 2cm pieces
  • 56.00 gm yellow curry paste
  • 400ml can coconut milk
  • 700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
  • 2 x 250g pkts Steamed Brown Basmati Rice
  • 125.00 ml coriander leaves
  • 20.00 ml fried shallots
Instructions:
  • In a large wok over medium heat, sauté onion, carrot, zucchini, and pumpkin in oil for 5 minutes until the onion softens.
  • Add the curry paste and stir until fragrant and vegetables are coated. Pour in the coconut milk and bring to a boil. Reduce heat and simmer covered for 10 minutes until the pumpkin is tender.
  • Gently combine the fish with the mixture. Simmer without a lid for 5 minutes, or until the fish is fully cooked. Season with salt and pepper to taste.
  • Heat the basmati rice according to the instructions on the packet.
  • Garnish the curry with fresh coriander and crispy fried shallots before serving alongside fluffy rice.

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