Prep
20 MIN
Cook
45 MIN
A fragrant curry inspired by southern India. The sauteed spices (known as Tadka) are not essential, but it does add crunch and packs a flavour punch.
Ingredients
700-800 g
Firm White Fish, cut into 8cm pieces
1/4 cup
Tikka Curry Paste
2 tbsp
Coconut Or Vegetable Oil
1 tbsp
Minced Ginger
420g can
HEINZ Big Red Condensed Tomato Soup
400 ml
Coconut Milk
1 tsp
Salt Flakes
2 sprigs
Fresh Curry Leaves
1 tsp
Cumin Seeds
1/4 cup
Coconut Flakes
-
Steamed Rice and Green Beans
Instructions
Step 1
Preheat oven to 200°C/180°C fan-forced. Marinate the fish in 2 tablespoons of the curry paste. Set aside.
Step 2
Heat half the oil in a frying pan. Add the ginger and remaining curry paste. Cook for 1 minute, then stir in the HEINZ Big Red and coconut milk. Season with salt. Pour into a 30 x 40cm baking dish.
Step 3
Wipe out pan and return to high heat. Quickly pan fry the marinated fish for 30 seconds each side. Add to baking dish with the curry sauce. Cover & bake for 15 minutes.
Step 4
Just before serving, heat the remaining oil in a pan. Once hot, add the curry leaves, cumin seeds and coconut flakes. The spices will pop and become fragrant. Fry 1-2 minutes, until the coconut is lightly golden. Spoon straight over the fish.
Step 5
Serve over cooked rice with steamed green beans.
