Name: Fish curry with coriander and snake beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
Note

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Ingredients

Method

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