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©2016 by North Canterbury Seafood Market

Fijian Fish Curry

 

Serves 4

 

Ingredients
 

2 tbsp vegetable oil

1  large onion

Finely diced 1 tbsp fresh ginger

Crushed 4

Garlic cloves rushed

2 tbsp curry powder

1 cup water

½ cup coconut cream

600 g fish fillets

200 g bok choy, washed and chopped

1 large tomato diced

¼ cup fresh coriander, chopped  

Pineapple and mango salsa

1  pineapple, diced

1  medium mango, diced

½  small red onion, finely diced

1  medium tomato, diced

2  lemon/lime juice

¼ cup fresh coriander , chopped

1  fresh chilli , chopped

 

Method
 

Heat oil in a medium sized saucepan

Add onion and cook slowly until soft

Add ginger, garlic and curry powder and continue to cook for another minute

Add water and coconut cream and cook gently for 10 minutes

Add fish, bok choy and tomatoes and cook for approximately 5 minutes or until the fish is cooked through

Sprinkle with coriander before serving

Pineapple and mango salsa

Mix all salsa ingredients together and refrigerate until ready to serve

 

This recipe has been developed by the Heart Foundation. The Heart Foundation provides support for the hospitality industry with resources, tools and information to help chefs produce exceptional, healthy food. For more information and recipes visit the Hospitality Hub.