From kitchen to table in 20 minutes, this hearty fish curry is sure to impress.
- Pat fish dry with paper towel. Combine turmeric, coriander and pepper on a plate. Add fish and turn to coat. Heat oil in a frying pan on high heat. Cook fish for 1-2 mins, each side, until golden. Remove from pan and drain on paper towel.
- Reduce heat to medium. Add masala sauce, coconut milk, lemon zest and juice. Bring to boil. Reduce heat to low and simmer for 5 mins, stirring occasionally.
- Return fish to pan with peas and simmer for 5 mins, until fish is cooked through.
- Top with onion. Serve with warmed naan bread, steamed rice and lemon cheeks.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set