South Pacific fish

South Pacific fish

A light, fragrant fish curry that's easy to make and will really impress people

By , 21 September 2015

(3 votes)

South Pacific fish
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 418g serving contains
  • Energy

    2494KJ

    596KCAL

    30%
  • Fat

    36.0g

    high

    51%
  • Saturates

    16.0g

    high

    80%
  • Sugars

    18.0g

    low

    20%
  • Salt

    0.34g

    low

    6%
of your reference intake.
Typical energy values per 100g: 597kJ/143kcal.
Ingredients
  • 2 tbsp vegetable oil
  • 1 medium onion (chopped)
  • 1 garlic clove (finely chopped)
  • 2.5cm piece of root ginger (peeled and grated)
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 450g sweet potatoes (peeled and cut into 2.5cm chunks)
  • 400ml can coconut milk
  • 400g can tomatoes with chilli and peppers
  • 1 red pepper (de-seeded and sliced)
  • 450g white fish (skinned and cut into chunky pieces)
  • 75g macadamia nuts (chopped)
  • Fresh coriander leaves (chopped)
  • To Serve
  • Red chilli
  • Rice
Method
  • Heat the oil in a large pan and cook the onion until soft. Add the garlic and ginger, and cook for 1 minute more. Stir in the ground coriander and turmeric, and cook over a low heat, stirring, for another minute.

  • Add the sweet potato and stir so that everything is coated, then add the coconut milk, tomatoes and red pepper, and bring to the boil. Reduce to a simmer and cook, uncovered, for 10 minutes or until the sweet potatoes are just tender.

  • Add the fish and simmer very gently for a further 5 minutes. Scatter over the macadamia nuts, coriander leaves and chopped chilli before serving with boiled rice.