06/09/2021
I have just enjoyed the most delicious dinner! It’s a recipe from an old Taste Magazine and it’s amazing. So easy to cook too!
LIME AND POTATO CURRY WITH FISH
450 g sweet potato, peeled, cut into 2cm pieces
350 g kipfler potatoes, peeled and cut into 2cm pieces
1 Large onion, chopped
2 garlic cloves, crushed
1 tblspn fresh grated ginger
3 tspns finely grated fresh turmeric
275 ml Vegetable Stock
250 ml (1 Cup) light coconut milk
3 zucchini, sliced into rounds
600 g thick white fish (such as ling) cut into 3cm pieces
2 tspns fish sauce
1 lime, rind finely grated, juiced
Extra lime wedges to serve
Fresh Thai basil leaves to serve
Spray a large non stick frypan with oil. Place over medium high heat.
Add sweet potato, potato and onion.
Cook, stirring for 1-2 minutes
Add the garlic, ginger and Tumeric.
Season well, stir to coat
Add stock and coconut milk. Bring almost to the boil. Reduce heat, simmer, covered for 10 minutes. Uncover and simmer a further 5 minutes.
Add zucchini.
Simmer covered for 10 minutes until tender
Add fish, fish sauce, lime rind and juice
Simmer covered for 5 minutes or until fish is cooked through
Divide curry among serving bowls
Top with basil and serve with lime wedges
NOTE: I was able to get some lovely Ling fillets and feel it was the perfect fish for this dish...
*** Please check out my blog for more great recipes.
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