This hearty fish curry can be on the table in under 30 minutes.
- Cook rice in a large saucepan of boiling water following packet directions or until tender (approx 15 min). Drain.
- Meanwhile, heat a saucepan over medium-high heat. Add jalfrezi sauce and tomato, and cook, stirring, for 1 minute or until fragrant. Add fish and coconut cream. Reduce heat to medium-low and simmer, uncovered, for 5-6 minutes or until cooked through.
- Meanwhile, heat oil in a large frying pan over high heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until brown.
- Spoon rice evenly among serving bowls. Top with the fish curry and fried onion. Sprinkle with coriander leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set