- 2 tablespoons vegetable oil
- 2 large brown onions, thinly sliced
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 2 tablespoons madras curry paste
- 400g can diced tomatoes
- 270ml can coconut milk
- 650g firm white fish fillets, cut into 4cm pieces (see Notes)
- 1/2 cup frozen peas
- 1/4 cup fresh coriander leaves
- Steamed basmati rice, to serve
- Lemon wedges, to serve
- Step 1Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 15 minutes or until softened and golden. Add garlic and ginger. Cook, stirring, for 2 minutes or until fragrant.
- Step 2Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 1 minute or until combined. Add coconut milk and 1 cup cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 5 minutes or until slightly thickened.
- Step 3Add fish and peas. Stir to combine. Cook, uncovered, for 10 minutes or until fish is cooked through. Stir in coriander leaves. Serve with basmati rice and lemon wedges.
- High fibre
- Low carb
- Low sodium
We used ling. You could use blue-eye or snapper fillets.
To add more greens to this easy fish curry, stir in 80g baby spinach leaves with coriander in step 3.
- Author: Heidi Flett
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas