Quick Fish Curry
Recipe by Justine Schofield
Serves 4 | 
Prep 10 min | 
Cook 10 min
Ingredients
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500g white fleshed fish, skinless, boneless and cut into 3cm pieces (such as blue-eye, kingfish, flathead, snapper)
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1 tbsp extra virgin olive oil
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1 onion, finely sliced
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1 x 2cm piece of ginger, minced
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2 cloves garlic, finely chopped
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2 tbsp AYAM™ Yellow Curry Paste
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400ml AYAM™ Coconut Milk
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Zest and juice of ½ lime
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1 Lebanese cucumber, seeds removed and diced
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1 tomato, seeds removed and diced
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A few sprigs of coriander, to serve
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Steamed rice, to serve
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Salt
Method
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Heat oil in a sauté pan over a medium- high heat. Add the onion, garlic and ginger and sauté until softened with little colour. Add the curry paste and fry off for 30 seconds before adding the coconut milk (reserving a tablespoon for garnish). Clean out the can with 100ml of water and pour into the curry. Bring to a gentle simmer for a few minutes.
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Add the fish and a good pinch of salt and cook for 6-8 minutes or until the fish is just cooked.
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Make a salad by combining cucumber, tomato, a pinch of salt and lime zest and juice.
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Garnish curry with salad and coriander sprigs and drizzle over reserved coconut milk.
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Serve with rice.
