Family Fam favourites

from our food dire director Jennene – fis fish curry, Itali Italian chicken, osso bucco…

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 1792kj COST $$

2 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed ¼ cup tikka paste 270ml can coconut milk 750g boneless, skinless ling fillets, cubed 150g green beans, trimmed, halved 60g baby spinach leaves steamed basmati rice, pappadums, to serve

1 In a large frying pan, heat vegetable oil on high. Saute onion and garlic 3-4 minutes, until onion is tender. 2 Add paste to pan. Cook, stirring, 1 minute, until fragrant. Stir in coconut milk. Bring to boil on high. 3 Stir fish and beans into sauce. Cook, covered, 8-10 minutes. 4 Stir spinach through curry for final minute of cooking to wilt. Serve with steamed rice and pappadums.

“My husband Nick loves fish, and this super-simple curry is a favourite. Serve with chutney and sambals.”