Mild delicious Asian curry in 30 mins. Serves 4.
400g white firm fish (Ling)
400g Malaysian curry sauce mild
200g green beans
300g sweet potato
2 Tbs garlic oil
Palm full crushed cashews
1 tsp ground Himalayan Rock Salt
100ml coconut carnation milk
Rice and quantity of choice.
Cut fish in 5 x 3 cm approx.
Marinate fish in Malay sauce 6 hrs plus.
Cut sweet potato 2 cm cubes. Trim beans.
Blanche beans and sweet potato separately then drain.
Boil rice as per packet instructions.
Add 2 Tbsp garlic oil to wok on high, add beans, sweet potato and salt and fry for up to 5 mins tossing regularly. Transfer to bowl.
Cook fish in marinade until fish transparency dissappears add coconut milk cook on high boiling 5 mins. Add beans, crushed cashews and sweet potato cook a further 3 mins.
Stir in 100ml of coconut carnation milk to rice
Serve fish curry on bed of coconut rice.
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