The Napier Mail - - COMMUNITY COOKBOOK - Coconut fish curry To serve Curry spice mix

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

3 cups steamed jas­mine rice

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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