Indian Fish Curry with Lime and Coconut Bananas. This fragrant fish curry is a simple meal to prepare. Use whatever firm white fish is available in the market and serve with fresh lime and banana to complement the Asian flavours.
Serves 4
1 tbsp vegetable oil
750g thick boneless fish fillets, cut into large pieces
¼ cup tikka masala curry paste
1 cup thick plain yoghurt
steamed rice, to serve
pappadums, to serve
limes wedges, to serve
lime and coconut bananas, to serve
1 Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Add a third of the fish and cook for 2 minutes on each side or until golden. Transfer to a plate. Cook remaining fish portions in remaining oil and transfer to plate.
2 Put curry paste, yoghurt and 1/3 cup water in pan and stir until well combined. Bring mixture to the boil. Return fish to pan. Spoon sauce over fish. Cook for 1–2 minutes.
3 To make lime and coconut bananas, slice 2 large bananas. Put the juice of 3 limes in a bowl. Add banana and toss until coated with juice. Put 1 cup desiccated coconut in a shallow bowl. Add half the banana and toss until coated with coconut. Transfer to a serving bowl. Coat remaining banana and transfer to bowl.
4 Serve fish with rice, pappadums, lime wedges and lime and coconut bananas.
