Using store-bought cook-in sauce allows you to flavour your fish curry in any way you please using Durban, Cape Malay or Thai influences.
- 1 Tbsp. vegetable oil
- 2 potatoes, cut into wedges
- 500 grams white fish fillets, cut into 2.5 cm pieces
- 1 onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 cinnamon stick
- 800 grams mild curry cook-in-sauce
- 200 grams green beans, halved lengthways
- 750 grams packaged microwave white rice, cooked
- 45 grams roasted peanuts, coarsely chopped
- ½ cup chopped coriander
HEAT oil in a large pan over high heat. Add potatoes and cook until browned all over. Remove from the pan. Add fish, in batches, and fry until just cooked. Remove from the pan.
WHILE the potatoes and fish are cooking, fry the onion and garlic for 6-7 minutes until softened. Return potatoes to the pan along with the cinnamon stick and curry sauce. Bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes, until potatoes are tender.
ADD fish and simmer for 1 minute or until fish is cooked through. Remove cinnamon stick from the curry.
FILL a bowl halfway with water and add the beans. Microwave until tender, then drain well.
SERVE curry topped with green beans, nuts and coriander accompanied by the rice.
TIP: Pre-cooked sachets of heat-and-eat rice can now be bought at most supermarkets, however, you can easily make your own. Place 1 cup of rice, 2 cups of water and a pinch of salt in a microwave-safe dish, cover and microwave on high for 7 minutes. Fluff and microwave, uncovered, for another 3 minutes until cooked.
HANDS-ON TIME 30 min | TOTAL TIME 30 min | SERVES 6 | GLUTEN-FREE | QUICK & EASY
ALSO SEE MUSSEL CHOWDER RECIPE