Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Peter Howard's Fish curry, steamed rice and banana salsa recipe 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 Mix together the banana, red and green capsicum, lemon juice and green chilli. Heat the oil and cook the onion for 3 minutes. Add the curry and cook for a minute, then pour in stock and coconut milk – simmer for 2 minutes. Add the fish – cover and simmer for 10 minutes. Remove from heat and mix cornflour with water. Stir into the fish and put back on the heat. Simmer to thicken for 5 minutes. Serve in large bowl with rice separate and the salsa on the side. Food Serves 4 Shop Dessert Wine You might also like Food Australia’s First Families of Wines: Feast with the McWilliams Words by The McWilliams Family on 12 Jul 2018 Food What grows together, goes together Wunderbar lamb and Mitchell Family wines. Words by Paul Diamond on 7 Jan 2018 Food Lyndey Milan’s Mushroom and Brie Flan Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline