Le­mon­grass curry and fish



Broc­coli and pea rice 3 cups cooked white or brown rice 1 head broc­coli 1 1⁄ cups frozen peas, de­frosted

2 Le­mon­grass curry poached fish 1 brown onion, finely diced 1 stalk le­mon­grass, tough outer layer re­moved and finely diced 1 ta­ble­spoon finely grated gin­ger 1 1⁄ ta­ble­spoons curry spice mix (see

2 recipe be­low) 200ml co­conut cream 1 cup chicken stock 1 ta­ble­spoon fish sauce 1 1⁄ tea­spoons sugar

2 1 kaf­fir lime leaf, tough cen­tral stem re­moved and thinly sliced (or use zest of 1 lime) 1 ta­ble­spoon le­mon juice 1 tomato, diced 1cm 600g bone­less, skin­less, firm, white fish fil­lets, diced 3-4cm Curry Spice Mix Mix to­gether 2 tea­spoons mild curry pow­der, 1 tea­spoon pa­prika, 1⁄

2 tea­spoon ground turmeric and 1⁄

4 tea­spoon garam masala. Bring a full ket­tle to the boil. 1. Start by cook­ing the rice to ac­com­pany the meal, ac­cord­ing to packet in­struc­tions. 2. Cut broc­coli into small flo­rets. Place with peas and a pinch of salt in a heat-proof bowl and cover with boil­ing wa­ter. Cover with a plate and leave for 5-6 min­utes, un­til bright green and ten­der. Drain and toss with a driz­zle of olive oil. 4.

Adding peas and broc­coli to steamed rice is an ex­cel­lent way to get ex­tra veges into the meal.

5. Di­vide broc­coli and pea rice be­tween bowls and top with le­mon­grass curry poached fish.

This recipe is gluten and dairy free. 3. To serve

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