© 2003–2022 The Redmond Family. All rights reserved.

Fish Curry

Serves: 4

  • 1 bunch spring onions, trimmed and cut into 4cm pieces
  • 1 broccoli head, cut into small florets
  • 400g can lite coconut milk
  • 1/2 to 1 tsp curry powder
  • 1/2 tsp salt
  • 1/3 cup water
  • 500g frozen fish fillets
  • 2 cups baby spinach leaves, firmly packed
  • 1-2 tbsp freshly chopped coriander
  • Toasted coconut flakes
  1. Heat a wok or deep frying pan with a dash of oil and stir fry spring onions and broccoli for 2-3 minutes.
  2. Pour over lite coconut milk mixed with curry powder, salt and sugar. Add fish stock or water, mix well. Add frozen fish fillets and poach gently for 10 minutes or until tender and cooked. Turn off heat, and stir through spinach leaves.
  3. Serve immediately with steamed Jasmine Rice, coriander and toasted coconut flakes.
  • Other veges that are good ti use is shredded carrots, capsicum and leeks.
  • Add more or less of the curry powder depending how you like the spicyness.

© 2003–2022 The Redmond Family. All rights reserved.