Name: Fish and peas in spicy coconut cream
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Ingredients: 1 tablespoon oil; 4 shallots, sliced; 1 clove garlic, crushed; 1 teaspoon malaysian curry powder; 1 teaspoon minced ginger; 1 chilli, finely chopped; 400 millilitre can coconut cream; 1/2 cup (125ml) fish stock; 500 gram blue eye or other firm white fish fillets, cubed; 2 cup (240g) frozen peas; 1/4 cup coriander leaves, to serve

Fish and peas in spicy coconut cream

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Serves 4

Prep

10M

Cook

14M

Total

24M

Ingredients

1 tablespoon oil

4 shallots, sliced

1 clove garlic, crushed

1 teaspoon malaysian curry powder

1 teaspoon minced ginger

1 chilli, finely chopped

400 millilitre can coconut cream

1/2 cup (125ml) fish stock

500 gram blue eye or other firm white fish fillets, cubed

2 cup (240g) frozen peas

1/4 cup coriander leaves, to serve

Method

1.Heat oil in a saucepan on medium. Sauté shallots, garlic, curry powder, ginger and chilli for 1 minute, until fragrant.

2.Stir through coconut cream and stock. Bring to boil. Reduce heat and add fish. Simmer for 4-5 minutes.

3.Stir through peas and cook for another 3-5 minutes, until fish is cooked. Serve topped with coriander leaves.

Chicken or vegetable stock may be used in place of fish stock. Use chicken or tofu in place of fish.
Note

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Ingredients

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