Easy yellow fish curry

Warm up with this easy yellow fish curry, served on steamed brown rice and topped with crispy fried shallots.

The ingredient of Easy yellow fish curry

1. 1 tablespoon peanut oil
2. 1 brown onion, finely chopped
3. 1 carrot, thinly sliced
4. 1 zucchini, thinly sliced
5. 400g butternut pumpkin, cut into 2cm pieces
6. 2 tablespoons yellow curry paste
7. 400ml can coconut milk
8. 700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
9. 2 x 250g pkts Tilda Steamed Brown Basmati Rice
10. 1/2 cup coriander leaves
11. 1 tablespoon fried shallots

The instruction how to make Easy yellow fish curry

1. Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens.
2. Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
3. Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
4. Meanwhile, heat the basmati rice following packet directions.
5. Sprinkle curry with coriander and fried shallots. Serve with the rice.

Nutritions of Easy yellow fish curry

calories: 683.54 calories
calories: 32 grams fat
calories: 21 grams saturated fat
calories: 52 grams carbohydrates
calories:
calories:
calories: 43 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation