Fruity Fish Curry
Serves: 4
Ingredients
- 4 tablespoons coconut milk
- 500 g (1 lb) cod, skinned and cut in chunks
- 8 spring (green / scallion) onions, halved length ways
- 2 ZESPRI® GOLD Kiwifruit, peeled and cut in chunks
- Juice of 1 lime
- A good dash of fish sauce
- Salt and freshly ground black pepper
- 1 tablespoons fresh coriander (cilantro) leaves, torn
- Fresh coriander (cilantro) sprigs for garnish
Paste
- 5 cm (2 in) piece root ginger, chopped
- 4 cloves garlic, peeled
- 1 stalk lemon grass, outer leaves removed
- 3 green chillies
- 2 tablespoons fresh coriander (cilantro), roughly torn
- 50 g (2 oz) macadamia nuts
- 2 tablespoons olive oil
- Juice of 1 lime
Directions
1. First make the green paste. Place ginger, garlic, lemon grass, chillies, coriander and macadamia nuts in a food processor and whizz for 30 seconds or until finely chopped
2. Continue whizzing, adding the oil in a gentle stream until mix comes together to form a smooth paste. Add lime juice and stir to combine. Reserve
3. Place coconut milk and reserved paste in a wok or large pan, and bring to the boil, stirring continuously
4. Reduce heat and add the cod chunks, spring onions, ZESPRI® GOLD Kiwifruit, lime juice and fish sauce
5. Season and simmer for 10 minutes or until fish is cooked through. Add the torn coriander leaves and stir
6. Serve the curry in warmed bowls garnished with coriander sprigs