Market Fish with Korma Sauce and Rice

Market Fish with Korma Sauce and Rice

Ready in 30 minutes Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 14, 2018.



  • 1 pack basmati rice
  • 2¼ cups boiling water

Fish & korma sauce

  • 1 broccoli
  • 1 carrot
  • 1 baby bok choy
  • 1 pack market fish
  • 1 pouch korma sauce
  • ½ cup water
  • 1 tsp fish sauce (optional)

To serve

  • ½ lemon

Have Handy

  • Salt


  1. Cook rice Bring a full kettle to the boil. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep veggies and fish Finely chop broccoli and grate carrot, thinly slice bok choy. Pat fish dry, cut into 4cm pieces and season.
  3. Make curry Heat a drizzle of oil in a large pot on medium heat. Cook broccoli and carrot for 3-4 minutes, until starting to soften. Add korma sauce and water and bring to a simmer.
  4. Add Fish Add fish and bok choy. Cook for a futher 4-5 minutes, or until fish is cooked and veggies are tender. Add fish sauce and season to taste. Cut lemon into wedges.
  5. To serve Spoon rice into bowls and top with korma fish. Serve lemon wedge on the side.

Nutritional Information

Energy 2808 kj
671 kcal
Protein 33.6g
Carbohydrate 49.3g
Fat 36.9g