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
(8 votes)
Cook: 35 Mins
Serves: 4
Price: £1.80 per serving
Nutritional Information
Each 418g serving contains
Energy
2495kj
596kcal
2495kj
596kcal
30%
Fat
36.0g
36.0g
High
51%
51%
Saturates
16.0g
16.0g
Med
80%
80%
Sugars
18.0g
18.0g
High
20%
20%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
597kj/143kcal
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)
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.