Sunday, July 7, 2013

Indian Fish Curry

Recipe adapted from Coles Magazine, July 2013 page 55


1 cup basmati rice
1 tablespoon vegetable oil
1 brown onion, sliced
4 garlic cloves, crushed
½ teaspoon ginger, grated
2 bird's eye chillies, chopped
750g white fish fillets, cut into 3cm pieces
500g jar Patak's Korma simmer sauce
¼ cup water
200g Perino tomatoes
1 cup frozen baby peas
¼ cup flaked almonds, toasted, to serve
¼ cup coriander leaves, to serve
Naan bread, to serve

  1. Cook rice following packet directions
  2. Heat a non-stick frying pan over medium heat, add almonds and toss or stir for 2-3 minutes until golden brown. Remove and set aside.
  3. Add the oil to pan and increase heat to medium-high. Add the onion, garlic, chillies and ginger. Cook for 1-2 minutes or until onions are soft. Add fish, simmer sauce and water. Cook for 5 minutes or until fish is opaque. Add tomatoes and peas. Cook for 2 minutes or until soft.
  4. Top curry with almonds and coriander and serve with rice and naan bread.

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