Fish curry

Fish curry


Apples and sultanas add sweetness to this spicy Thai curry.

The ingredient of Fish curry

  1. 1 tablespoon olive oil
  2. 1 small onion, chopped
  3. 1 tablespoon grated fresh ginger
  4. 1 1/2 tablespoons Thai green curry paste
  5. 1 small red capsicum, sliced
  6. 1 green apple, diced
  7. 1/4 cup fruit chutney
  8. 1/2 cup sultanas
  9. 1 1/2 cups Massel salt reduced chicken style liquid stock
  10. 700g firm white fish fillets (such as barramundi or ling), cut into 3cm cubes
  11. 1/2 cup coriander leaves, chopped
  12. Steamed Basmati rice, to serve

The instruction how to make Fish curry

  1. Heat a wok over medium heat. Add oil, onion, ginger and curry paste. Cook for 1 minute, or until fragrant.
  2. Stir in capsicum, apple, chutney, sultanas and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes, or until slightly thickened.
  3. Add fish. Cook for 4 minutes, or until just cooked through. Stir in coriander. Serve with rice.

Nutritions of Fish curry

fatContent: 394.828 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent: 37 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 107 milligrams cholesterol

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