Fragrant fish curry

This simple fragrant fish curry from Justine Schofield features the Australian supermarket favourite, Keen’s curry powder. Served with a zesty simple herb salad dressed with lime, this 30-minute recipe is ideal for family weeknight dinners.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 cm x 2 cm piece ginger, finely grated
• 1 tbsp Keen’s curry powder
• 400 ml coconut milk, reserve 1 tbsp for garnish
• 100 ml water
• Salt, to season
• 500 g skinless white fish fillets, cut into 3 chunks (kingfish, blue-eye or barramundi)
• 1 telegraph cucumber, de-seeded, roughly chopped
• 1 tomato, de-seeded, roughly chopped
• 1 lime, juiced and finely zested
• 1 tbsp each coriander and mint leaves, to serve
• Cooked basmati rice, to serve

Instructions

1. Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and ginger and sauté until softened, with a little colour. Stir through the curry powder and fry off for 10 – 20 seconds before adding in the coconut milk (reserve 1 tbsp for garnish!). Fill the coconut milk tin with 100 ml water and pour it into the curry. Bring to a gentle simmer for a few minutes and season to taste with salt.
   
2. Stir through the fish fillet pieces and cook for 6-8 minutes, or until the fish is just cooked. Season to taste with salt.
   
3. Just before serving, in a medium bowl, combine the cucumber, tomato, lime juice and zest with a generous pinch of salt and toss gently to combine.
   
4. To serve, drizzle the fragrant fish curry with the reserved coconut milk and sprinkle with the herbs. Serve with the salad and hot rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fuss Free & Fragrant

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G