Fish curry recipe

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Tilapia, turbot or brill all work really well.

  • Yield: 2 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 30 Minutes


  • 120 g brown rice
  • 1 tablespoon olive oil
  • ½ small onion, finely diced
  • 4 teaspoons yellow curry paste
  • ½ medium green pepper, seeds removed and sliced
  • 15 green beans, trimmed and sliced
  • 350 ml reduced-salt vegetable stock
  • ½ cup (125 ml) light coconut milk
  • 1 teaspoon fish sauce
  • Lime juice, to taste
  • 250 g white fish fillet, cut into 3 cm cubes
  • 1 large handful baby spinach leaves
  • Sea salt and ground black pepper, to taste
  • 1 spring onion, sliced
How to Make It
  1. Place the rice and 300 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and cook for 2–3 minutes or until soft, stirring occasionally.
  3. Add the curry paste and cook for 1–2 minutes or until fragrant, stirring occasionally.
  4. Add the green pepper and beans and stir to coat in the paste. Cook for 2–3 minutes, stirring occasionally.
  5. Stir in the vegetable stock and bring to the boil. Reduce the heat to medium-low then stir in the coconut milk, fish sauce and lime juice.
  6. Add the fish and stir gently to combine. Simmer for 10–15 minutes or until the fish is cooked through. In the last 5 minutes, add the spinach and stir gently to combine. Season with salt and pepper, if desired.
  7. To serve, place the rice in two bowls and top with the fish curry. Sprinkle over the spring onion.

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