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

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South Pacific fish
  • 35 Mins
  • Serves: 4
  • Price: £1.80 per serving
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
  • Red chilli and rice, to serve
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.