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

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  • 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


  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.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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