Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Preparation time Cooking time Serves 4 SHARE You might also like Food Beef rendang Food Lyndey Milan’s Easy kimchi recipe (inspired by Heather Jeong) Riesling is fantastic with spicy Asian food, but as we discovered in our “Red wine with Asian food tasting”, so is Shiraz! Crafted by Oatley Wines from premium Barossa fruit, the 2013 Signature Series is a great choice. It’s dense, fleshy and dark with lovely layers of sweet black fruit, soft, fine tannins and savoury oak. Food Lyndey Milan's Chicken Coconut Curry Recipe Words by Lyndey Milan on 18 Aug 2015 This curry, whilst still light in the spectrum of Indian curries, is medium spiced, complex and fragrant. For this dish an aromatic white with depth, texture and balanced acidity is needed to stand up to the complexity of the flavours but not dominate the chicken. Pinot Gris is a solid choice. The variety has clean layers of tropical and stone fruits that will accompany the spices, fresh acidity that will clean up the coconut milk, and a textured mouthfeel that will highlight the lighter elements in the dish. Like any curry, the flavours in this recipe develop if you cook it a few hours, or even the day before eating. If preferred, replace some of the coconut milk with chicken stock for a lighter finish.