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Yellow Fish Curry

Prep Time15 minutes
Cook Time20 minutes
Course: Main
Cuisine: Asian
Servings: 4

Ingredients

  • oil for cooking
  • 1 brown onion diced
  • 1 tsp garlic minced
  • 1/2 cup yellow curry paste store bought or homemade
  • 400 mL coconut milk
  • 600 g firm tofu cut into bite sized pieces
  • 1 head broccoli chopped into bite sized pieces
  • 1 courgette sliced
  • 1 cup mushrooms sliced
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • juice of one lime
  • fresh coriander to garnish (optional)
  • basmati rice to serve, cooked as per instructions

Instructions

  • Heat oil in a large pan over a medium-high heat. Add onion and garlic, and sauté for 2-3 minutes.
  • Next add the curry paste and cook until fragrant. Add some water if needed to stop it sticking.
  • Pour in the coconut milk and stock. Bring to the boil and cover. Lower the heat and simmer for 5 minutes.
  • Add the vegetables and fish. Leave to poach for 4-5 minutes or until the fish is cooked through and opaque.
  • Once the fish is cooked, season the curry with the fish sauce, brown sugar and lime juice; adding more of each if needed to balance the flavour to your tastes
  • Serve on rice and garnish with coriander.

Notes

You can use any seasonal vegetables you have available or frozen/canned vegetables  such as green beans, baby corn etc