- Ingredients
- FOR THE CURRY PASTE
- ½tsp chili powder
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp white pepper
- 25g medium red chillies, seeds removed and finely diced
- 225g chickpeas (drain weight from 400g tin), washed and drained
- 100g red onion, chopped
- 10g fresh coriander, chopped
- ½ lime, squeezed
- 1tsp caster sugar
- 1tbsp MAGGI Asian Liquid Concentrates
- FOR THE CURRY
- 75g MAGGI Coconut Milk Powder
- 650ml water, divided
- 25ml vegetable oil
- 150g red onion, thinly sliced
- 80g red pepper, thinly sliced
- 250g MAGGI Rich & Rustic Tomato Sauce
- 500g salmon, diced
- 250g Pollock, diced
South East Asian Fish Curry
Ingredients
Method
Method
Combine all of the curry paste ingredients in a food blender and pulse until smooth.
In a separate bowl, whisk the coconut milk powder with 150ml warm water and set aside.
Heat the vegetable oil in a large pan over a medium heat and add the onions and peppers, cooking for around 10 minutes until they are soft and golden. Stir in the curry paste and cook for a further 5 minutes.
Add the tomato sauce followed by the coconut milk and simmer for 20 minutes. Check the seasoning and consistency of the sauce.
Add the salmon, Pollock and lime juice to the sauce and simmer for a further 5 minutes until the fish has just cooked. Stir in the chopped coriander before serving.
