Fish and vegetable curry

Fish and vegetable curry

If my four year old could have his way, we’d be eating ‘mayo and potatoes’ every night of the week. It’s a ridiculously simple dinner to prepare (steamed vegetables – featuring said potatoes, kewpie mayonnaise and generally crumbed chicken or flathead tails) and the kids always eat it all. There is a nice comfort in dishing up food that you know will be eaten and enjoyed – no complaining, no waste, no great effort.

But let’s face it, we cannot be eating ‘mayo and potatoes’ every night of the week. Well, I certainly can’t – steamed vegetables don’t excite me that much. So the challenge is then to create a meal that is tasty enough for the adults but equally suitable for little people.

This curry ticks all the boxes.  It’s mild in flavour, is packed with vegetables, and it’s served with rice (second in line to ‘mayo and potatoes’). I usually add a little chilli powder to the dish and then mix some plain yoghurt through the kids meals to take out any heat. You could also leave the chilli powder out and add a few slices of fresh red chilli at the end.

The fish could easily be swapped for chicken or tofu.

Fish and vegetable curry

1 large fillet of red snapper or firm white fish, cut into 2 cm pieces

Olive oil

1 x leek, white part only, thinly sliced

2 cloves of garlic, crushed

1 thumb size piece of ginger, finely grated

1 tsp ground coriander

1 tsp ground cumin

2 tsp ground tumeric

1/4 tsp chilli (optional)

400ml coconut milk

400ml chicken or vegetable stock

2 cups of finely chopped vegetables (I used broccolini, pumpkin, zucchini, asparagus and spinach)

5 kaffir lime leaves

2 cups of brown or white rice

Plain yoghurt, coriander and lime to serve

Heat oil in a large saucepan over medium heat. Add the leek and cook, stirring until soft. Add the garlic and ginger and fry for a couple of minutes. Add the coriander, cumin, turmeric and chilli (if using). Cook for another minute, adding a splash of water if needed.

Add the coconut milk and chicken stock and bring to the boil.  Reduce heat to a simmer and add the vegetables (expect those that will cook quickly such as the spinach and tips of the asparagus) and the kaffir lime leaves. Continue to simmer for 5 – 8 minutes or until vegetables are almost cooked.  Add fish to the pan and allow to simmer for a couple of minutes until cooked through. Add any remaining vegetables at this time (asparagus spears, spinach etc).

Serve the curry with brown or white rice, a dollop of yoghurt, coriander and a squeeze of lime.

Serves 4



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