CO­CONUT FISH CURRY

Matamata Chronicle - - Out & About -

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

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