Fish curry
This delicious fish curry has been developed for small children. For people with larger appetites you may want to half the number of serves this makes.
SERVES10
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft.
- Add ginger, garlic and curry powder and continue to cook for another minute.
- Add water and coconut cream and cook gently for 10 minutes.
- Add fish, bok choy, tomato and lemon juice and cook over a medium heat for approximately 10 minutes or until the fish is cooked through.
- Wet cornflour with second measure of water.
- Slowly mix into curry as it simmers and stir until it thickens.
- Garnish with coriander before serving.
Tips
- Serve with kūmara, potatoes or rice.
- 2 tbspoil
- 1onion, finely diced
- 1 tbspchopped ginger
- 3 clovesgarlic, crushed
- 2 tbspcurry powder
- 1 ½ cupswater
- ½ cupcoconut cream
- 600 gfish fillets
- 1 cupchopped bok choy
- 1tomato, diced
- 1 tbsplemon juice
- 2 tbspcorn flour
- ¼ cupwater
- ¼ cupchopped fresh coriander
Per serve
- Energy543kJ
- Total Fat7.1g
- Saturated Fat2.5g
- Total Carbohydrate5.4g
- Sugars1.9g
- Dietary Fibre1.6g
- Protein12.2g
- Sodium58mg
Method
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft.
- Add ginger, garlic and curry powder and continue to cook for another minute.
- Add water and coconut cream and cook gently for 10 minutes.
- Add fish, bok choy, tomato and lemon juice and cook over a medium heat for approximately 10 minutes or until the fish is cooked through.
- Wet cornflour with second measure of water.
- Slowly mix into curry as it simmers and stir until it thickens.
- Garnish with coriander before serving.
Tips
- Serve with kūmara, potatoes or rice.
Ingredients
- 2 tbspoil
- 1onion, finely diced
- 1 tbspchopped ginger
- 3 clovesgarlic, crushed
- 2 tbspcurry powder
- 1 ½ cupswater
- ½ cupcoconut cream
- 600 gfish fillets
- 1 cupchopped bok choy
- 1tomato, diced
- 1 tbsplemon juice
- 2 tbspcorn flour
- ¼ cupwater
- ¼ cupchopped fresh coriander
Ingredients
- 2 tbspoil
- 1onion, finely diced
- 1 tbspchopped ginger
- 3 clovesgarlic, crushed
- 2 tbspcurry powder
- 1 ½ cupswater
- ½ cupcoconut cream
- 600 gfish fillets
- 1 cupchopped bok choy
- 1tomato, diced
- 1 tbsplemon juice
- 2 tbspcorn flour
- ¼ cupwater
- ¼ cupchopped fresh coriander
Nutrition Facts
Per serve
- Energy543kJ
- Total Fat7.1g
- Saturated Fat2.5g
- Total Carbohydrate5.4g
- Sugars1.9g
- Dietary Fibre1.6g
- Protein12.2g
- Sodium58mg
Method
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft.
- Add ginger, garlic and curry powder and continue to cook for another minute.
- Add water and coconut cream and cook gently for 10 minutes.
- Add fish, bok choy, tomato and lemon juice and cook over a medium heat for approximately 10 minutes or until the fish is cooked through.
- Wet cornflour with second measure of water.
- Slowly mix into curry as it simmers and stir until it thickens.
- Garnish with coriander before serving.
Tips
- Serve with kūmara, potatoes or rice.
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