Fijian fish curry with pineapple and mango salsa

The savoury curry is beautifully balanced by the sweet and tangy salsa.  Serve with steamed kumara, taro, green bananas or simply with rice

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

Fish curry

  1. Heat oil in a medium sized saucepan
  2. Add onion and cook slowly until soft
  3. Add ginger, garlic and curry powder and continue to cook for another minute
  4. Add water and coconut cream and cook gently for 10 minutes
  5. Add fish, bok choy and tomatoes and cook for approximately 5 minutes or until the fish is cooked through
  6. Sprinkle with coriander before serving

Pineapple and mango salsa

  1. Mix all salsa ingredients together and refrigerate until ready to serve
  •  
    Fish curry
  • 2 tbsp
    vegetable oil
  • large onion, finely diced
  • 1 tbsp
    fresh ginger, crushed
  • garlic cloves, crushed
  • 2 tbsp
    curry powder
  • 1 cup
    water
  • ½ cup
    coconut cream
  • 600 g
    fish fillets
  • 200 g
    bok choy, washed and chopped
  • large tomato, diced
  • ¼ cup
    fresh coriander, chopped
  •  
    Pineapple and mango salsa
  • pineapple, diced
  • medium mango, diced
  • ½ 
    small red onion, finely diced
  • medium tomato, diced
  • lemon/lime juice
  • ¼ cup
    fresh coriander, chopped
  • fresh chilli, chopped
Per serve
  • Energy
    1121kJ
  • Total Fat
    11.4g
  • Saturated Fat
    3.4g
  • Total Carbohydrate
    12.6g
  • Sugars
    11.5
  • Total Fat
    3.3g
  • Sodium
    197mg

Method

Fish curry

  1. Heat oil in a medium sized saucepan
  2. Add onion and cook slowly until soft
  3. Add ginger, garlic and curry powder and continue to cook for another minute
  4. Add water and coconut cream and cook gently for 10 minutes
  5. Add fish, bok choy and tomatoes and cook for approximately 5 minutes or until the fish is cooked through
  6. Sprinkle with coriander before serving

Pineapple and mango salsa

  1. Mix all salsa ingredients together and refrigerate until ready to serve