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Fish Curry in a Wok

By

Rate this recipe 4.1/5 (17 Votes)

Ingredients

  • 1 carrot
  • 1/2 fennel bulb
  • 1 small turnip
  • 1/2 celeriac root
  • 1 onion
  • 1/4 cup water
  • 1 pound of white fish
  • 1 shallot
  • 2 cloves of garlic
  • 1 spring onion
  • 1 tomato
  • 1 bunch of fresh cilantro
  • 1 large can of coconut milk
  • 1 bay leaf
  • 2 tablespoons peanut oil
  • 1 tablespoon curry powder
  • a pinch of cumin
  • 1/2 teaspoon cumin seeds
  • salt and pepper
  • chilli powder (according to taste)

Details

Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Wash, peel and cut all of the vegetables into small pieces.

Step 2

Add the oil to a hot wok, and cook the vegetables on high heat for 3 minutes.

Step 3

Add the water, cover and cook for 5 minutes.

Step 4

When the vegetables are cooked but still crunchy, add the fish, spices, salt and pepper and coconut milk. Cook for 10 minutes or until the fish is cooked through.

Step 5

Garnish with the spring onions and fresh cilantro.

Step 6

Serve on top of white rice.

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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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