Nutritious Yellow Fish Curry

Ingredients

Version One - with noodles

• 1 tbsp. olive oil

• 1 brown onion or shallots, finely chopped

• 1-2 tsp. minced garlic

• 1 carrot, thinly sliced

• 1 zucchini, thinly sliced

• 250g button mushrooms, thinly sliced

• 400g butternut pumpkin, cut into small cubes or 1 cup frozen green peas

• 2 tbsp yellow curry paste (I used the Valcom brand)

• 400ml can light coconut milk (I used the lite Pandaroo brand)

• 700g firm white fish fillets (cut into 3cm pieces)

• 1-2 x 250g steamed brown Basmati rice or vermicelli noodles

• coriander leaves (optional)

• lime juice (1-2 tbsp)

• some salt and pepper to taste

Method

1. Heat oil in a medium to hot pan. Add onion, minced garlic, sliced carrot, zucchini, mushrooms and pumpkin. Stir fry for about 5-minutes.

2. Add the curry paste, stir through. Next, add the coconut milk and combine. Simmer and cover for 10 minutes or until the pumpkin is tender with a fork.

3. Next, gently stir the fish pieces through the mix. Let it simmer for 5-minutes or until the fish is opaque and cooked through. Season as you like. Add a touch of lime juice at the end and sprinkle with coriander.

4. Serve with steamed brown rice or chickpeas or lentils or in a wholegrain wrap or noodles

5. Enjoy!!

Version Two - with basmati rice