Fish curry
The Australian Women’s Weekly
Photographer: Dean Wilmot. Stylist: Kate Nixon
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Seafood
Fish curry
INGREDIENTS
2 tablespoons olive oil
1 large brown onion (200g), sliced thinly
5cm piece fresh ginger (25g), grated
3 cloves garlic, crushed
1 teaspoon brown sugar
2 teaspoons garam marsala
2 teaspoons sweet paprika
1½ teaspoons ground turmeric
½ cup (125ml) chicken stock
1 cup (250ml) buttermilk
4 x 200g white fish fillets
steamed jasmine rice
1 cup (200g) jasmine rice
2 cups (500ml) water
METHOD
Heat half the oil in medium saucepan; cook onion, ginger, garlic and sugar, stirring, until caramelised lightly. Add spices; cook, stirring, until fragrant.
Add stock to pan; bring to the boil. Reduce heat; simmer, uncovered, about 2 minutes or until slightly thickened. Add buttermilk; cook, stirring, 1 minute.
Make steamed jasmine rice.
Heat remaining oil in large frying pan; cook
fish until browned both sides and cooked through.
Divide rice among serving bowls; top with fish and curry sauce. Sprinkle with fresh coriander leaves, if you like.
steamed jasmine rice
Rinse rice under cold water until water runs clear; drain. Bring the water to the boil, covered, in medium saucepan; add rice. Cook, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork.
We used blue-eye trevalla fillets in this recipe
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