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Ingredients Jump to Instructions ↓

  1. 1x 125g SunRice Quick Cups Basmati per person

  2. 1 tablespoon peanut oil

  3. 1 large onion, chopped

  4. 2 cloves garlic, crushed

  5. 3 teaspoons finely grated ginger

  6. 3 teaspoons ground cumin

  7. 2 teaspoons ground coriander

  8. 1 teaspoon turmeric

  9. 1 teaspoon ground cardamom

  10. 4 small red chillies, seeds removed, finely chopped

  11. 2 teaspoons mustard seeds

  12. 8 curry leaves

  13. 2 tablespoons tamarind paste

  14. 400ml coconut milk

  15. 1 teaspoon salt

  16. 500g fish fillets (eg. Ling ), cut into 3 cm pieces

  17. 2 tomatoes, seeded and chopped

  18. 1/2 cup frozen peas

  19. coriander leaves, to serve

Instructions Jump to Ingredients ↑

  1. Heat 1 x 125g SunRice Quick Cups Basmati per person. Heat oil in a large frying pan and cook onion, stirring occasionally for 5 minutes or until soft.

  2. Add garlic, ginger, spices, chilli and mustard seeds; cook, stirring, for 1 minute.

  3. Add curry leaves, tamarind paste, coconut milk and salt, bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

  4. Add fish and tomatoes; gently simmer 5 minutes, stirring occasionally. Add peas and simmer 1 minute longer.

  5. Serve with SunRice Quick Cups Basmati and serve with curry and coriander leaves.

  6. Variations Use SunRice Long Grain White Rice or 2 x 250g SunRice Indian. Aromatic Basmati Rice in 90 seconds.

  7. For convenience, yellow curry paste can replace spices.

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