Here’s a family-friendly white fish curry that is mild enough for kids and easy to cook.
Ingredients
- 2 teaspoons peanut oil
- 1 stem lemon grass, pale section only, finely chopped
- 1 tablespoon curry powder
- 400ml can coconut milk
- 250ml (1 cup) Massel chicken style liquid stock
- 600g basa fillets, cut into 4cm pieces
- 250g broccoli, cut into florets
- 2 teaspoons caster sugar
- 2 teaspoons fish sauce
- Fresh coriander sprigs, to serve
- Steamed white rice, to serve
Method
- Step 1Heat oil in a wok over medium-high heat. Cook the lemon grass, stirring, for 1 minute. Add the curry powder and cook for 30 seconds or until aromatic.
- Step 2Add the coconut milk and stock. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 15 minutes or until the mixture thickens slightly.
- Step 3Add fish and broccoli. Cook for 3 minutes or until fish is cooked through. Stir in sugar and fish sauce. Top with coriander. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1414 kj
Energy
22g
Fat Total
16g
Saturated Fat
3g
Fibre
29g
Protein
81mg
Cholesterol
618.74mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: To make this vegetarian, replace chicken stock with vegetable stock. Replace fish with 2 x 300g packets firm tofu, cut into 4cm pieces. Omit fish sauce.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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