A sim­ple meal the fam­ily will love

An easy curry that you can make at home!

Franklin County News - - OUT & ABOUT -

CO­CONUT FISH CURRY

Co­conut fish curry 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 To serve 3 cups steamed jas­mine rice Curry spice mix

1 tea­spoon pow­dered veg­etable stock 1 tea­spoon ground turmeric 1 tea­spoon curry pow­der Heat a lit­tle oil in a large fry pan (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.

Bar­gain Box of­fers tasty meals, start­ing at around $5.30 per plate. Recipes and in­gre­di­ents are de­liv­ered to your place – no plan­ning, no shop­ping, no wor­ries. Check out bar­gain­box.co.nz

De­li­cious co­conut fish curry with jas­mine rice.

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