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1 brown onion, thinly sliced 1 car­rot, cut in half length­ways and thinly sliced

2 tea­spoons finely grated gin­ger 1 ta­ble­spoon curry spice mix (see be­low)

1 cup wa­ter

1 x 400ml can coconut cream (shake well be­fore open­ing) 1 ta­ble­spoon soy sauce

1 tea­spoon sugar

600g skin­less, bone­less, white fish fil­lets

75g baby spinach leaves

Juice of lemon (or in a medium pot) on medium heat.

Cook onion for 2-3 min­utes, un­til soft­ened.

Add car­rot, gin­ger and curry spice mix and cook a fur­ther 1-2 min­utes, un­til fra­grant.

Add wa­ter, coconut cream, soy sauce and sugar.

Bring to a sim­mer and cook for 4-5 min­utes, un­til veg­eta­bles are start­ing to soften.

Pat fish dry with pa­per tow­els and re­move any re­main­ing scales or bones. Sea­son with salt and pep­per.

Place whole fish fil­lets into coconut sauce, en­sur­ing sauce cov­ers fish.

Bring to a sim­mer and cook gen­tly for about 6 min­utes, un­til fish is just cooked through.

Gen­tly stir through spinach and lemon juice and sea­son to taste with salt and pep­per.

To serve, spoon steamed jas­mine rice onto each plate or bowl and top with coconut fish curry.

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