Recipes
Recipes

South Pacific fish

A light, fragrant fish curry that's easy to make and will really impress people

A light, fragrant fish curry that's easy to make and will really impress people

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(8 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.80 per serving

Nutritional Information

Each 418g serving contains

Energy
2495kj
596kcal
30%
Fat
36.0g
High
51%
Saturates
16.0g
High
80%
Sugars
18.0g
Low
20%
Salt
0.34g
Low
6%
of your reference intake.
Typical energy values per 100g:
597kj/143kcal

Ingredients

2 tbsp vegetable oil

1 medium onion (chopped)

1 garlic clove (finely chopped)

2.5cm piece of root ginger (peeled and grated)

1 tsp ground coriander

1 tsp ground turmeric

450g sweet potatoes (peeled and cut into 2.5cm chunks)

400ml can coconut milk

400g can tomatoes with chilli and peppers

1 red pepper (de-seeded and sliced)

450g white fish (skinned and cut into chunky pieces)

75g macadamia nuts (chopped)

Fresh coriander leaves (chopped)

To Serve

Red chilli

Rice

Method

1
Heat the oil in a large pan and cook the onion until soft. Add the garlic and ginger, and cook for 1 minute more. Stir in the ground coriander and turmeric, and cook over a low heat, stirring, for another minute.
2
Add the sweet potato and stir so that everything is coated, then add the coconut milk, tomatoes and red pepper, and bring to the boil. Reduce to a simmer and cook, uncovered, for 10 minutes or until the sweet potatoes are just tender.
3
Add the fish and simmer very gently for a further 5 minutes. Scatter over the macadamia nuts, coriander leaves and chopped chilli before serving with boiled rice.