Easy yellow fish curry

Craving comfort food? Try this creamy yellow fish curry for a midweek meal packed with flavour.

4

10m

25m

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 brown basmati rice
  • 1/2 cup coriander leaves
  • 1 tbs lime juice
  • 1 tbs fried shallots

Method

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 the onion softens. 

STEP 2 

Add the curry paste. Cook, stirring, for 1 min or until fragrant and the 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 the pumpkin is tender.

STEP 3 

Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until the fish is cooked through. Season with salt and pepper.

STEP 4 

Meanwhile, heat the basmati rice following packet directions.

STEP 5 

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

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.