Ingredients
- 2 teaspoon olive oil
- 2 brown onion, halved and very thinly sliced
- 2 cloves garlic, finely chopped
- 3cm piece ginger, peeled and finely grated
- 2 teaspoons ground coriander
- 2 teaspoons yellow mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon fennel seeds
- 165 ml can light coconut milk (TCC brand recommended)
- Ultracube (salt reduced vegetable stock cube, 1/2 cube Massel brand recommended)
- 250 ml water (boiling, 1 cup)
- 10 fresh curry leaves (optional)
- 600 grams snapper fish (firm white fish fillets) cut into 3cm chunks
- 400 grams string beans, trimmed, steamed, to serve
- TO SERVE WITH, EITHER
- Roti bread
- Saffron rice
How to Make
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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.
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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.
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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.
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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.
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Step 5: Serve curry with beans, sides and either to Roti bread or the Saffron rice.
We hope you enjoy this recipe!
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