Fish Curry

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In

Recipe: #24525

July 30, 2016



"From Better Homes and Gardens Australian Diabetic Living."

Original recipe yields 4 servings
OK
  • TO SERVE WITH, EITHER

Nutritional

  • Serving Size: 1 (661.1 g)
  • Calories 437.4
  • Total Fat - 16.6 g
  • Saturated Fat - 5 g
  • Cholesterol - 467.6 mg
  • Sodium - 335.7 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 5.5 g
  • Sugars - 8.1 g
  • Protein - 49.1 g
  • Calcium - 228.7 mg
  • Iron - 4.6 mg
  • Vitamin C - 24.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large non-stick wok over a medium heat and add onion and reduce heat to medium-low and cook, stirring occasionally, for 10 to 12 minutes or until onion is very soft and then increase heat to medium and cook for a further 4 to 5 minutes or until onion is light golden and then add garlic, ginger, coriander, mustard seeds, cumin, turmeric and fennel seeds and cook stirring for 1 minute.

Step 2

Add coconut milk, combined stock cube and water and curry leave, if using and bring to a simmer over medium heat and cook for 5 minutes and then add fish and cook, uncovered, for 10 minutes or until fish is just cooked.

Step 3

If you would like the sauce a bit thicker, use a slotted spoon to transfer fish to a bowl and cover to keep warm.

Step 4

Return sauce to a medium heat and cook for 6 to 7 minutes or until sauce reduces lightly and then return fish to pan to heat through.

Step 5

Serve curry with beans, sides and either to Roti bread or the Saffron rice.

Tips & Variations


No special items needed.

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