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Fish Curry and Cucumber Salad

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Iodine, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon minced garlic

  2. 1 red chili, sliced thinly

  3. Spanish onion, sliced thinly

  4. tablespoon Malaysian curry powder

  5. 1 tablespoon Garam Masala

  6. 1 tablespoon cardamom powder

  7. 1 green capsicum, sliced thinly

  8. 3-4 yellow squash, sliced thinly

  9. 1-2 bunches bok choy, washed and leaves removed

  10. 1 red apple, diced

  11. 375ml (1 1/2 cups) coconut milk

  12. 125ml ( 1/2 cup) fish stock (or chicken stock)

  13. 400g ling fillets, cut into cubes

  14. Steamed Jasmine rice, to serve

  15. Cucumber Salad

  16. 2 tablespoons rice wine vinegar

  17. tablespoon sugar

  18. 2 Lebanese cucumbers, finely sliced

  19. 1 tablespoon chopped mint leaves

  20. 1 tablespoon chopped coriander

Instructions Jump to Ingredients ↑

  1. Heat wok until hot, and saute the garlic, chili and onion until tender. Add the spices, and fry for 30 seconds or until fragrant.

  2. Add the vegetables and apples, and stir- fry until just tender, and pour in the coconut milk and stock.

  3. Simmer gently until sauce starts to thicken about 2-3 minutes and add the fish pieces.

  4. Cook for a further 2-3 minutes until fish has cooked through.

  5. Spoon into bowls and serve with steamed jasmine rice.

  6. Cucumber Salad : Combine rice wine vinegar and sugar in a bowl and stir to combine. Add the remaining ingredients and toss to combine. Serve cucumber salad with fish curry and steamed jasmine rice.

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