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Nikki's red fish curry
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One of four recipes from Partners as part of Black History Month
Serves: 2
1 tbsp vegetable oil
3 cloves garlic, chopped
2cm fresh ginger, peeled and sliced into matchsticks
½ scotch bonnet chilli, deseeded and sliced
1 onion, sliced
2 tsp ground turmeric
400ml can coconut milk
250g butternut squash, peeled, deseeded and cut into 2cm cubes
180g pack 2 sea bass fillets
1 tsp seasoning powder (¼ tsp each garlic granules, cayenne pepper, smoked paprika, turmeric)
1 salad onion, thinly sliced
2 sprigs thyme
1 lime
Amchar seasoning
2 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp black mustard seeds
1 tsp coriander seeds
1 tsp black peppercorns
¼ tsp ground ginger
¼ tsp cayenne pepper (optional)
Cook's tip The remaining amchar seasoning can be kept in an airtight container for up to one month.
Typical values per serving:
Energy |
2,819kJ 679kcals |
---|---|
Fat | 51g |
Saturated Fat | 34g |
Carbohydrate | 25g |
Sugars | 14g |
Protein | 26g |
Salt | 1.3g |
Fibre | 6.6g |
gluten free
This recipe was first published in Thu Oct 29 17:35:00 GMT 2020.
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