Fish Curry in a Wok
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Ingredients
- 1 carrot
- 1/2 fennel bulb
- 1 small turnip
- 1/2 celeriac root
- 1 onion
- 1/4 cup water
- 1 pound of white fish
- 1 shallot
- 2 cloves of garlic
- 1 spring onion
- 1 tomato
- 1 bunch of fresh cilantro
- 1 large can of coconut milk
- 1 bay leaf
- 2 tablespoons peanut oil
- 1 tablespoon curry powder
- a pinch of cumin
- 1/2 teaspoon cumin seeds
- salt and pepper
- chilli powder (according to taste)
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Wash, peel and cut all of the vegetables into small pieces.
Step 2
Add the oil to a hot wok, and cook the vegetables on high heat for 3 minutes.
Step 3
Add the water, cover and cook for 5 minutes.
Step 4
When the vegetables are cooked but still crunchy, add the fish, spices, salt and pepper and coconut milk. Cook for 10 minutes or until the fish is cooked through.
Step 5
Garnish with the spring onions and fresh cilantro.
Step 6
Serve on top of white rice.
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VIDEO: Fresh Mango Salad
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
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