The Australian Women’s Weekly Food Magazine - - Food In A Flash -

1 ta­ble­spoon veg­etable oil

2 medium pota­toes (400g),

cut into wedges

500g firm white fish fil­lets,

cut into 2.5cm pieces

1 medium brown onion (150g),

sliced thinly

1 clove gar­lic, crushed

1 cin­na­mon stick

2 x 410g can mild malaysian

curry sauce

200g green beans or sugar snap peas,

trimmed, halved length­ways

750g pack­aged white long−grain

mi­crowave rice

⅓ cup (45g) roasted peanuts,

chopped coarsely

½ cup coarsely chopped fresh


1 Heat oil in a large deep fry­ing pan over high heat; cook potato, in batches, un­til browned all over. Re­move from pan. Add fish to pan, in batches; cook for 2 min­utes or un­til browned. Re­move from pan.

2 Cook onion and gar­lic in same pan, stir­ring, un­til onion soft­ens. Re­turn pota­toes to the pan with cin­na­mon and sauce; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 5 min­utes or un­til potato is ten­der. Re­turn fish to pan; sim­mer, un­cov­ered, for 1 minute or un­til fish is cooked through.

3 Mean­while, mi­crowave beans for 1 minute or un­til just ten­der.

4 Mi­crowave rice ac­cord­ing to di­rec­tions on packet. Re­move cin­na­mon stick from curry. Serve curry topped with beans, nuts and co­rian­der; ac­com­pany with rice.

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