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Coconut Fish Curry
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Coconut Fish Curry

A tasty fish curry with a butter chicken twist.

Makes 4
Prep Time 15 minutes
Cook Time 8 minutes
Ingredients
600 g thick fish fillets
juice of half a lemon
½ tsp salt
1 tsp minced ginger
1-2 Tbsp oil
405 g Wattie's Creamy Butter Chicken Curry Sauce
¼ cup cream or coconut cream
2 Tbsp chopped coriander or parsley

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Cut the fish into 3-4cm pieces and toss with the lemon juice, salt and ginger. Cover and set aside for 5 minutes.
Step 2
Heat the oil in a lidded frying pan and when hot quickly seal the fish pieces on all sides.
Step 3
Add the Wattie's Butter Chicken Curry Sauce, cream or coconut cream and coriander or parsley. Cover and simmer for 7-8 minutes until the fish flakes easily and is cooked.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
600 g thick fish fillets
juice of half a lemon
½ tsp salt
1 tsp minced ginger
1-2 Tbsp oil
405 g Wattie's Creamy Butter Chicken Curry Sauce
¼ cup cream or coconut cream
2 Tbsp chopped coriander or parsley
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