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Home > Selector Magazine > Food > Peter Howard's Fish curry, steamed rice and banana salsa recipe
Fish curry, steamed rice and banana salsa
Food

Peter Howard's Fish curry, steamed rice and banana salsa recipe

Preparation time
Cooking time
Serves
4

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 tbsp Indian curry powder or Sri Lankan curry
  • 1 cup chicken or fish stock
  • 1 cup coconut milk
  • 600g firm white fish in large pieces (cod, ling or similar)
  • 1–2 tbsp cornflour
  • 3 cups steamed long grain rice – Jasmine or similar
  • 2 cups diced banana
  • Half cup diced red capsicum
  • Half cup diced green capsicum
  • 1 tbsp lemon juice
  • 1 large roughly chopped green chilli

Method

  1. Mix together the banana, red and green capsicum, lemon juice and green chilli.
  2. Heat the oil and cook the onion for 3 minutes.
  3. Add the curry and cook for a minute, then pour in stock and coconut milk – simmer for 2 minutes.
  4. Add the fish – cover and simmer for 10 minutes.
  5. Remove from heat and mix cornflour with water.
  6. Stir into the fish and put back on the heat. Simmer to thicken for 5 minutes.
  7. Serve in large bowl with rice separate and the salsa on the side.
Food
Serves
4

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