Recipe

Fish curry with coriander and snake beans

This recipe can be made a day ahead.

  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Fish curry with coriander and snake beans
  • 1/3 cup (80ml) ghee
  • 1/2 small (40g) brown onion, chopped finely
  • 3 clove garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 fresh long red chilli, sliced thinly
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoon sweet paprika
  • 2 teaspoon ground coriander
  • 1 cup (250ml) coconut milk
  • 1/2 cup (125ml) water
  • 2 teaspoon tamarind puree
  • 1 teaspoon salt
  • 250 gram snake beans, cut into 5cm lengths
  • 700 gram blue-eye, chopped coarsely
  • 1/2 cup loosely packed fresh coriander leaves

Method

Fish curry with coriander and snake beans
  • 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.

Notes

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

More From Women's Weekly Food