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 Lyndey Milan's Plank Salmon Words by Lyndey Milan on 12 Sep 2017 Food Poached chicken breast salad Food David Thompson’s Minced prawn and pork soup with Asian greens 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