July 30, 2016
Main Dish, Curries, Fish,
Snapper, Vegetables, Onions, Weeknight Meals, Stove Top, Spices more
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"From Better Homes and Gardens Australian Diabetic Living."
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.
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.
If you would like the sauce a bit thicker, use a slotted spoon to transfer fish to a bowl and cover to keep warm.
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.
Serve curry with beans, sides and either to Roti bread or the Saffron rice.
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