Name: Rich fish and cardamom curry with pawpaw salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 tablespoon ground cardamom; 2 teaspoon ground ginger; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon chilli flakes; 3 fresh bay leaves; 1 stick cinnamon; 1/2 cauliflower, cut into florets; 750 gram firm white fish fillets, cut into 4cm chunks; 2 x 400ml cans coconut milk; 1/3 cup chopped unsalted peanuts; steamed white rice to serve; Pawpaw salsa; 1 cup chopped mint leaves, plus extra leaves to serve; 1/4 cup lime juice; 1/2 small pawpaw, peeled, seeded, chopped; 1 teaspoon chilli flakes

Rich fish and cardamom curry with pawpaw salsa

This comforting curry recipe creates the perfect warming family meal. Tender fish fillets are cooked to perfection in a spiced cardamon coconut broth then served with a fresh pawpaw salsa

Serves 4

Prep

10M

Cook

20M

Total

30M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon peanut oil

1 tablespoon ground cardamom

2 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon chilli flakes

3 fresh bay leaves

1 stick cinnamon

1/2 cauliflower, cut into florets

750 gram firm white fish fillets, cut into 4cm chunks

2 x 400ml cans coconut milk

1/3 cup chopped unsalted peanuts

steamed white rice to serve

Pawpaw salsa

1 cup chopped mint leaves, plus extra leaves to serve

1/4 cup lime juice

1/2 small pawpaw, peeled, seeded, chopped

1 teaspoon chilli flakes

Method

1.In a large saucepan, heat oil on medium. Cook spices and herbs for 1-2 minutes, stirring.

2.Add cauliflower, fish and coconut milk. Cook, covered, for 15-20 minutes until cauliflower is tender. Season.

3.For the pawpaw salsa: In a small bowl, combine all ingredients. Season. Set aside.

4.Sprinkle curry with peanuts and extra mint leaves. Accompany with rice and salsa.

Mango can be used in place of pawpaw when in season.

Note

Jennene Plummer

Ingredients

Method

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