This mild and aromatic fish curry that's a quick and convenient meal.
Ingredients
1 tablespoon vegetable oil
1 red onion, sliced
1 x 375g Passage to India Balinese Curry Simmer Sauce
¼ cup water
1 large (170g) tomato, cut into a large dice
1 ½ cups (200g) fresh peeled and diced pineapple
800g white fish fillets, cut into 5cm cubes
Fresh coriander for garnish
Turmeric coconut rice and tomato sambal to serve
Method
Heat oil in a large pan over medium-high heat. Add onion and cook, stirring for 2-3 minutes
Reduce heat to medium and pour in Balinese Curry Simmer Sauce, water, tomato and pineapple. Simmer for 3 minutes
Add fish and continue cooking until fish is cooked through. Serve topped with fresh coriander and serve with turmeric coconut rice and tomato sambal
Tips & Hints
Choose a firm fish fillet such as blue eye, monkfish or ling
Fish is cooked when it flakes easily
Choose a sweet ripe pineapple such as Queensland Harris variety
For a quick tomato sambal, mix chopped tomato, shallots, chilli, ginger and minced garlic. Balance the sweet and sour flavours with brown sugar and tamarind or lime juice
