Fast Fijian Fish Curry

New World has set out to solve the problem of “what’s for dinner tonight” with the help of everyday New Zealanders. Over the next few weeks, we’ll be bringing you their latest “Go-To” recipes for your weeknight dinner inspiration.

Growing up in Fiji, cooking was about coming together as a family and telling stories. So even when we’re busy we always make time to sit down to dinner together. My mum’s Fish Curry is my family-favourite go-to – it’s creamy and flavourful, it’s a hit!”

Serves: 4

Prep Time: 15 mins Cook Time: 15 mins

Ingredients

2 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, finely chopped 1 tablespoon grated fresh ginger 1 red chilli, sliced, plus extra to serve 2 teaspoons ground cardamom 2 teaspoons ground cumin 2 teaspoons curry powder 2 teaspoon ground turmeric 1 tablespoon garam masala 400g can coconut cream 400g can chopped tomatoes in juice 800g medium firm fish fillets (such as hoki), cut into 3cm cubes

Steamed rice, to serve

Lime cheeks, to serve

Coriander leaves, to serve Mint leaves, to serve

1 small red onion, thinly sliced,

to serve

Method

1. Heat the oil in a large, heavybased frying pan over mediumlow heat. Add the onion and cook for 3-4 minutes, or until soft. Add the garlic, ginger, chilli, cardamom, cumin, curry powder, turmeric and garam masala. Season with salt and pepper. Cook, stirring, for 1-2 minutes, or until the spices are fragrant.

2. Stir in the coconut cream and then the tomatoes. Bring to the boil, and then add the fish. 3. Cook for 3-4 minutes, stirring gently, until the fish is cooked.

Cooks Tip: Have a jar of the curry spice mix pre-made, to make this quicker than ever. Use minced garlic and ginger to speed up dinner prep.