Quick Fish Curry

Cook Time 20 minutes

Servings 4

Ingredients

500g white-fleshed fish, skinless, boneless and cut into 3cm pieces (such as blue-eye, kingfish, flathead, snapper)

1 tbsp extra virgin olive oil

1 onion, finely sliced

1 x 2cm piece of ginger, minced

2 cloves garlic, finely chopped

2 tbsp yellow curry paste

400ml coconut milk

Zest and juice of ½ lime

1 Lebanese cucumber, seeds removed and diced

1 tomato, seeds removed and diced

A few sprigs of coriander, to serve

Steamed rice, to serve

Salt

Method

Heat oil in a sauté pan over medium-high heat. Add the onion, garlic and ginger and sauté until softened with a little colour. Add the curry paste and fry off for 30 seconds before adding the coconut milk (reserving a tablespoon for garnish). Clean out the can with 100ml of water and pour it into the curry. Bring to a gentle simmer for a few minutes.

Add the fish and a good pinch of salt and cook for 6-8 minutes or until the fish is just cooked.

Make a salad by combining cucumber, tomato, a pinch of salt and lime zest and juice.

Garnish the curry with salad and coriander sprigs and drizzle over reserved coconut milk.

Serve with rice.