Lime fish curry
9
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
You don’t have to sacrifice creamy curries in your quest for health – this delicious Thai-inspired bowl packs a flavour punch
Ingredients
Sunflower oil
1 tbs
Mustard seeds
1 tsp
Red onion
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Tomato(es)
2 medium, cut into thin wedges, seeds removed
Cornflour
1 tbs
Coconut flavoured reduced-fat evaporated milk
375 ml
Lime juice
2 tbs
Caster sugar
1 tsp
Ling, raw
600 g, cut into 3cm pieces
Sugar snap peas
150 g, trimmed
Fresh coriander
¼ cup(s)
Fresh mint
¼ cup(s)
Cooked white rice
2 cup(s)
Instructions
1
Heat oil in a medium saucepan over medium heat. Cook mustard seeds, stirring, for 30 seconds or until they start to pop. Add onion and cook, stirring, for 2–3 minutes or until softened.
2
Add garlic, ginger, curry leaves, tomatoes and ¼ cup (60ml) water and cook, stirring, for 3–4 minutes or until most of the liquid has evaporated.
3
Add fish and simmer for 8 minutes. Add sugar snap peas and cook for 3–4 minutes or until fish is cooked through.
4
Place cornflour in a small bowl. Gradually add ¼ cup (60ml) evaporated milk and stir to combine. Add cornflour mixture to fish mixture along with remaining evaporated milk, lime juice and sugar. Bring to the boil over medium-low heat. Reduce heat to low and simmer, stirring, for 2 minutes or until slightly thickened.
5
Spoon rice among bowls and top with curry. Serve sprinkled with coriander and mint leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.