Southern Indian fish and potato curry
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Canola oil
1 tbs, or sunflower oil
Brown onion
2 medium, thinly sliced
Fresh curry leaf
3 whole
Garlic
3 clove(s), crushed
Fresh ginger
1 tbs, grated
Ground cumin
1 tbs
Ground coriander
2 tsp
Ground turmeric
1 tsp
Tomato(es)
2 medium, coarsley grated
Light canned coconut milk
400 ml
Potato(es)
500 g, cut into 2cm pieces
Skinless white fish, raw
500 g, skinless firm fillets, cut into 3cm pieces
Snow peas
200 g, halved diagonally
Fresh red chilli
1 whole, finely chopped
Fresh coriander
⅓ cup(s), coarsley chopped
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook onion and curry leaves, stirring, for 7 minutes or until onion is light golden. Reduce heat to medium and cook, stirring, for 3 minutes or until onion is well browned.
2
Add garlic, ginger, cumin, ground coriander and turmeric and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, coconut milk and potatoes and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until potatoes are just tender.
3
Add fish and snow peas and cook, covered, for 5 minutes or until fish is just cooked. Remove curry leaf sprigs. Serve curry sprinkled with chilli, fresh coriander and yoghurt.
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