Toasted Coconut & Fish Curry with Basmati Rice
The flavour of coconut complements fish perfectly in this easy and quick-to-make curry.
Ingredients
Rice
- 1½ cups basmati rice
- 2¼ cups boiling water
Curry
- ½ cauliflower cut into small florets
- 1 broccoli cut into small florets
- 550 g white fish cut into 5cm lengths
- 1 drizzle oil
- 2 tsp yellow curry paste
- Mild curry spices 2 tsp mild curry powder, 1 tsp black mustard seeds, ½ tsp garlic powder
- 400 ml coconut milk
- 1 cup chicken stock
- 250 g frozen peas
- 1 Tbsp fish sauce
Coconut
- 20 g coconut thread
Instructions
- Before you start, bring a full kettle to the boil.
- Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil, covered. Once boiling, stir, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep cauliflower and broccoli. Pat fish dry, remove any bones or scales and cut into 5cm pieces.
- Heat a large, dry fry-pan over medium-high heat. Add coconut thread and cook for 2-3 minutes, stirring often, until golden brown. Set aside and reserve pan.
- Heat oil in reserved pan on medium-high heat. Cook curry paste and mild curry spices for about 1 minute, until fragrant. Add coconut milk, stock and cauliflower, bring to the boil and cook for 2 minutes.
- Add fish, broccoli and peas to pan. Ensure fish is submerged before covering and cooking for about 4 minutes, until fish is just cooked through and veggies are tender. Add fish sauce to pan and gently stir to combine. Season to taste with salt.
- Serve rice topped with curry and coconut.
