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 Lyndey Milan’s coffee-rubbed steak with spiced brussels sprouts Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Riesling is always lovely with the delicate, savoury nature of sushi and sashimi. We love the Henschke Julius Riesling from South Australia’s Eden Valley , which allures with notes of lime, fresh flowers, jasmine and river stone on the nose. The palate presents a zesty, youthful and energetic line of pure lime and river stone, while a precise vein of acidity drives all the flavours across the entire palate. Food Peter Gunn’s lamb neck wrapped in parsley recipe Alex Russell’s Alejandro range of wines, new to Wine Selectors, is really wowing the Panel and his 2014 Montepulciano would be ideal with the lamb. A delicious example of this Italian variety, it’s savoury and ripe yet lively and fresh with a plush core of black fruits and just the right amount of tannic grip to counter the fat in the lamb. It’s a great alternative to lamb’s traditional partner, Cabernet Sauvignon .