Quick & Easy

Fish curry with coriander and snake beans

This recipe can be made a day ahead.



1.Heat the ghee in a large saucepan; add the onion, garlic and ginger, cook, stirring, until soft. Add the chilli; cook, stirring 1 minute. Add the spices; cook, stirring over low heat, for about 5 minutes or until fragrant.
2.Add the coconut milk, water, tamarind and salt; bring to the boil. Add the beans and fish, simmer, uncovered, for about 5 minutes or until fish is just cooked through.
3.Top curry with coriander.

Not suitable to freeze. Not suitable to microwave. Tamarind puree is available from large supermarkets and asian food stores.


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