Quick fish curry

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.30 Time to make 30 min  gluten free  dairy free  di­a­betes friendly 2 ta­ble­spoons gluten-free

ko­rma curry paste 1 gar­lic clove, crushed 1 x 400ml can light

co­conut milk 450g white fish fil­lets,

cut into chunks 2 medium zuc­chini, chopped 1 bunch gai lan (Chi­nese

broc­coli), cut into 6cm lengths 1½ cups frozen sliced

green beans 2 shal­lots, chopped 2 x 250g pouches mi­crowav­able

brown bas­mati rice, to serve Co­rian­der leaves, to gar­nish

(op­tional) 1 Heat 1 ta­ble­spoon of olive oil in a large non-stick fry­ing pan over medium-high heat. Cook the curry paste and gar­lic, stir­ring, for about 1 minute. Add co­conut milk and ¼ cup of water; bring to a sim­mer. 2 Add fish and chopped zuc­chini to pan, and sim­mer, cov­ered, for 2–3 min­utes. Add the gai lan and green beans; sim­mer for a fur­ther 2–3 min­utes. Stir through shal­lots. 3 Serve the fish curry with heated brown bas­mati rice and gar­nish with co­rian­der leaves, if de­sired.

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