Craving curry? Here’s one to try - our super easy Yellow Fish Curry (RECIPE BELOW) is a great midweek meal packed with loads of flavour.

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Yellow fish curry

Serves 4 Prep 10 mins
Cooking 25 mins

1 tbs peanut oil
1 brown onion, finely chopped
1 carrot, thinly sliced
1 zucchini, thinly sliced
400g butternut pumpkin,
cut into 2cm pieces
2 tbs yellow curry paste
400ml can coconut milk
700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
2 x 250g pkts Tilda Steamed
Brown Basmati Rice
½ cup coriander leaves
1 tbs fried shallots

1. Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens.
2. Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for
10 mins or until pumpkin is tender.
3. Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
4. Meanwhile, heat the basmati rice following packet directions.
5. Sprinkle curry with coriander and fried shallots. Serve with the rice.


Want more dinner ideas? Check out our Easy weeknight meals playlist [ Ссылка ]_, which includes:

Fast Thai Beef Salad:
[ Ссылка ]

Sweet Potato and Zucchini Fritters:
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Mexican-Style Chicken Tray Bake:
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Creamy Chicken with Lemon and Garlic:
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