Pandang fish curry
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ready in just 30 minutes, this warming dish of colour and spice is packed with flavour for an easy meal with an exotic edge any day of the week
Ingredients
Mackerel
600 g, cut into 3cm pieces
Vegetable oil
3 tsp
Garlic
3 clove(s), crushed
Chilli paste
1 tsp
Lemongrass paste
2 tsp
Pulp, tamarind
2 tbs
Dried turmeric
1 tsp, ground
Powdered coconut milk
2 tbs
Eggplant
1 small, trimmed, cut into batons
Green string beans
200 g, (snake), cut into 4cm lengths
Sesame oil
2 tsp
Fresh ginger
3 tsp, grated
Green shallot(s)
2 individual, trimmed, thinly sliced diagonally
Oil spray
1 x 3 second spray(s)
Instructions
1
Place fish, canola oil, garlic, chilli, lemongrass paste and turmeric in a medium bowl and turn to coat. Place tamarind pulp, 1 cup (250ml) boiling water and coconut milk powder in a large jug and stir until smooth.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add fish mixture and cook, turning, for 2–3 minutes or until browned. Add tamarind mixture and bring to the boil. Reduce heat to low and simmer, uncovered, for 3–4 minutes or until fish is cooked to your liking.
3
Meanwhile, steam eggplant and beans for 2–3 minutes or until tender. Drain. Heat a wok over high heat. Add sesame oil and heat for 5 seconds. Add eggplant, beans and ginger and stir-fry for 1–2 minutes or until eggplant is golden brown. Sprinkle curry with shallots and serve with vegetables.
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