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Coconut cashew fish curry

Name: Coconut cashew fish curry
Cook time: 25 min
Yield: 4

with pumpkin and green beans

Ready in around 25 mins

RECIPE FACT:

There are more than 20 billion coconuts produced each year.

Nutritional Info:

Energy: 3238kj (773Kcal)
Protein: 37g
Carbohydrate: 70g
Fat: 45g
Contains: Fish, Crustacea, Tree Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid. Add 500 ml of water to the rice. Place pot on stovetop and bring up to the boil over a high heat. Once the rice is boiling put lid on the pot and reduce the heat to low and cook for 12 mins. Remove from the heat and stand with the lid on for a further 8 mins. Remove the lid and fluff the rice with a fork.
2. TO COOK THE GREEN BEANS:

Bring a medium pot of water to the boil over a high heat. Trim the ends off the green beans then cut in half. Once the water is boiling add the beans and diced pumpkin and cook for 2 mins. Drain into a colander. Finely chop the coriander including the stalk which has lots of flavour and set aside.
3. TO COOK THE FISH CURRY:

Remove the tarakihi fish fillets from their packaging and pat dry with a paper towel. Cut the fillets into 3 cm pieces. Heat a drizzle of oil in a non-stick frying pan over a high heat. Place the fish pieces into the pan and sear for 1 min before reducing the heat. Using a fish slice, flip each piece - being careful not to break the pieces up. Add the green curry to the pan. Cook for 4 mins moving the fish gently with a spatula. Add the toasted cashew and coconut cream and carefully stir to combine. Add the pumpkin and green beans and bring back to a simmer (if it becomes too thick add a splash of water) and remove from the heat. Lightly season curry with salt and pepper and rest for 2 mins.
TO SERVE:

Serve the rice first onto each plate and then top with the fish curry and garnish with the chopped coriander.