Options:

Include nutrition information?

Fish Curry

Created by ImPat on July 30, 2016

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

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.