Fast Fish Curry

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"During a clean up of the filing cabinet I came across a file filled with pages of recipes from magazines, newspapers and such and some we had tried and I put comments on for this one the comment was very nice and enjoyed by all 1982."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (461.6 g)
  • Calories 418.5
  • Total Fat - 10.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 104.7 mg
  • Sodium - 1355.1 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 5.1 g
  • Sugars - 11.5 g
  • Protein - 50.3 g
  • Calcium - 160.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 35.7 mg
  • Thiamin - 0.3 mg

Step 1

In a large saucepan, heat oil on high and cook onion, lime leaves and chilli for 3 to 4 minutes until onion is tender and then stir in curry paste and cook 1 minute until fragrant.

Step 2

Add coconut milk and stock and bring to a simmer and then add fish, stirring and reduce heat to low and simmer, covered for 2 to 3 minutes.

Step 3

Stir in peas, sugar and sauce and simmer for a further 1 minute.

Step 4

Remove from heat and stir in spinach through and serve with steamed rice, coriander sprigs and lime wedges.

Tips & Variations


No special items needed.

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