Recipe Laura Bakhtiarian | Photos Naomi Giatas
This one will warm you from the inside out this winter
Time 20 minutes
Serves 4
Ingredients
For the rice
- Jasmine rice, cooked according to packet instructions
For the curry
- 1tbsp oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 1tsp curry powder
- 1 x 400ml can of coconut milk
- 450g Foodland fresh white fish fillets, or four fillets (such as barramundi, cod, or snapper
- 2tbsp fresh lime juice
- 1tbsp lime zest
- Salt and freshly ground black pepper, to taste
To serve
- Fresh coriander, roughly chopped
Method
- Prepare the jasmine rice according to packet instructions. Keep warm while you prepare the curry.
- Heat the oil in a large frying pan or deep skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for a further minute until fragrant.
- Sprinkle over the curry powder and stir to coat the onion mixture evenly. Pour in the coconut milk and bring to a gentle simmer.
- Season the fish fillets lightly with salt, then place in the pan and leave to cook for 5–7 minutes or until the fish is opaque and flakes easily with a fork.
- Stir in the lime juice and zest of lime. Ladle the fish curry over the rice and garnish with coriander and lime wedges. Enjoy!
We used: Foodland Fresh Fish
Carefully sourced and proudly displayed, Foodland’s fresh fish range is backed by knowledgeable staff who are always happy to help you find exactly what you’re after. Whether it’s tonight’s dinner or a weekend feast, fresh, delicious seafood is sorted.
WEBSITE :: INSTAGRAM :: FACEBOOK
Advertisement.
