Fish Curry
"From Better Homes and Gardens Australian Diabetic Living."
Ingredients
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- TO SERVE WITH, EITHER
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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 by Step Method
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
No special items needed.