FISH CURRY WITH STEAMED JASMINE RICE

<< BACK TO MAIN RECIPE  PAGE

Serves 2

Ingredients:

100g Goldfish Brand Chinese Curry Sauce
1 small red onion
1 red pepper
Thumb-sized piece of ginger
300g firm white fish e.g. cod/haddock/coley
1 tsp. turmeric
Pinch salt
1 tbsp. groundnut oil
400ml tin of coconut milk
120g peas

Method:

1.     Begin by slicing the onion and pepper thinly, then peel the ginger and cut into thin julienne slices. Cut the fish into medium-sized chunks then season with a pinch of salt and the turmeric.

2.     Sauté the onion and ginger by heating the groundnut oil in a medium-sized shallow pan over a medium heat until soft and slightly golden. Add the sliced red pepper and cook for a further 2 minutes.

3.     In another shallow saucepan combine the fish, coconut milk, 100ml of water and the Goldfish Brand Chinese Curry Sauce, and cook over a medium heat for 8-10 minutes or until the fish is no longer translucent and cooked through. Add the peas and cook for a further minute.

4.     Serve with jasmine rice.