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Yellow fish curry

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Fragrant and delicious, this yellow fish curry will be a new family classic. On the table in under 40 minutes, it’s the perfect dinner option when you’re short on time.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Yellow fish curry

Ingredients

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

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 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. Step 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. Step 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. Step 4

    Meanwhile, heat the basmati rice following packet directions.

  5. Step 5

    Sprinkle curry with coriander and fried shallots. Serve with the rice.

Yellow fish curry

Yellow fish curry
  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Ingredients
  • 1 tbs peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400g butternut pumpkin, cut into 2cm pieces
  • 2 tbs yellow curry paste
  • 400ml can coconut milk
  • 700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
  • 2 x 250g pkts Tilda Steamed Brown Basmati Rice
  • 1/2 cup coriander leaves
  • 1 tbs fried shallots
    Description

    Fragrant and delicious, this yellow fish curry will be a new family classic. On the table in under 40 minutes, it’s the perfect dinner option when you’re short on time.

    Method

    1. Step 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. Step 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. Step 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. Step 4

      Meanwhile, heat the basmati rice following packet directions.

    5. Step 5

      Sprinkle curry with coriander and fried shallots. Serve with the rice.