Lime and Potato Fish Curry
May 26, 2021
Healthy Lime and Potato Coconut Curry with Fish
Prep Time 8 minutes
Cook Time 32 minutes
Ingredients
- 450 g sweet potato peeled, cut into 2cm pieces
- 350 g kipfler potatoes peeled, cut into 2cm pieces
- 1 large onion chopped
- 2 garlic cloves crushed
- 1 tablespoon Finely grated fresh ginger
- 3 teaspoons Finely grated fresh turmeric
- 275 ml Salt-reduced vegetable stock
- 250 ml 1 cup light coconut milk
- 2 Slender eggplants sliced
- 2 Zucchini sliced into rounds
- 600 g Thick white fish such as ling, cut into 3cm pieces
- 2 teaspoons Fish sauce
- 1 Lime rind finely grated, juiced, plus extra wedges, to serve
- Fresh Thai basil leaves to serve
Instructions
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Spray a large non-stick frying pan with oil. Place over medium-high heat. Add sweet potato, potato and onion. Cook, stirring, for 1-2 minutes. Add the garlic, ginger and turmeric. Season well and stir to coat
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Add stock and coconut milk. Bring almost to the boil. Reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes.
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Add eggplant and zucchini. Simmer, covered, for 10 minutes or until eggplant is tender. Add fish, fish sauce, lime rind and juice. Simmer, covered, for 5 minutes or until fish is cooked through.
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Divide curry among serving bowls. Top with basil. Serve with extra lime.
Recipe Notes
This curry freezes well. Store in an airtight container and freeze for up to 3 months. It will also keep for up to 2 days in the fridge.