Recipe

Yellow fish curry

Bursting with intense and vivid flavours, this quick and scrumptious yellow fish curry infused with Asian spices is ready in less than 15 minutesand is simply delicious!

May 27, 2013 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Yellow fish curry
  • 1 tablespoon vegetable or peanut oil
  • 1 large white onion, cut into thin wedges
  • 1/3 cup bought yellow curry paste
  • 1 1/2 cup light coconut milk
  • 600 gram pumpkin, peeled, cut into 2 cm cubes
  • 400 gram firm white fish fillets, cut into 3 cm pieces
  • 150 gram snow peas, thinly sliced lengthwise
  • 1/3 cup coarsely chopped coriander
  • 3 cup cooked jasmine rice, to serve
  • 2 tablespoon bought crushed nuts
  • sliced cucumber, tomato wedges and bean sprouts, to serve

Method

Yellow fish curry
  • 1
    Heat oil in a large frying pan over moderately high heat. Add onion; cook and stir for 3-4 minutes or until soft. Add curry paste; cook and stir for 1-2 minutes or until fragrant. Reduce heat.
  • 2
    Stir in coconut milk and pumpkin. Bring to the boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pumpkin is tender. Add fish; simmer, uncovered, for 4-5 minutes or until fish is cooked (don't overcook). Remove from heat. Stir in snow peas and half the coriander.
  • 3
    Spoon rice onto serving plates. Top with curry, remaining coriander and crushed nuts. Serve curry with cucumber, tomato and sprouts.

Notes

Save time: You can use packaged microwave rice.

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