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Fish Curry

2 tblspn olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/4 cup tikka paste
270ml can coconut milk
750g boneless, skinless fish fillets, cubed - perch or flathead or other firm fish
150g green beans, trimmed and halved
60g baby spinach leaves
steamed basmatic rice, pappadums to serve

In a large frying pan, heat vegetable oil on high. Saute onion and garlic 3-4 minutes, until onion is soft.

Add paste to pan, cook stirring for one minute, until fragrant.  Stir in coconut milk, bring to boil on high.

Stir fish and beans into sauce. Cook covered for 8-10 minutes.

Stir spinach through curry for final minutes of cooking to wilt.  

Serve with steamed rice and pappadums.

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