Simple, easy and delicious Indonesian-style fish curry

Name: Simple, easy and delicious Indonesian-style fish curry
Ingredients: 2 tbsp coconut oil; 40g butter; 6 spring onions, finely chopped; 1 tsp mild curry powder; ½ tsp coriander seeds, crushed with flat of knife to break open; 3cm fresh ginger, peeled and minced or finely chopped; 1 stalk lemongrass, white inner bulb only, minced or finely chopped; 1 tsp onion powder (optional); 600g white-fleshed fish (flathead or snapper for “fall-apart” texture or blue-eye or ling for firmer “chunky” texture); ½ tsp sea salt; 1 clove garlic, finely chopped; 1 × 400mL tin coconut milk; ½ lime

www.wellbeing.com.au

This simple Indonesian fish curry is mild so the whole family can enjoy it. Serve it with sautéed Asian greens and jasmine rice or quinoa.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

2 tbsp coconut oil
40g butter
6 spring onions, finely chopped
1 tsp mild curry powder
½ tsp coriander seeds, crushed with flat of knife to break open
3cm fresh ginger, peeled and minced or finely chopped
1 stalk lemongrass, white inner bulb only, minced or finely chopped
1 tsp onion powder (optional)
600g white-fleshed fish (flathead or snapper for “fall-apart” texture or blue-eye or ling for firmer “chunky” texture)
½ tsp sea salt
1 clove garlic, finely chopped
1 × 400mL tin coconut milk
½ lime