Serves 4 Ingredients 3 heaped tbsp Patak’s korma paste 700g firm white fish (eg flake, ling, butterfish), scaled, pin-boned and cut into even chunks Olive oil Bunch spring onions, trimmed and finely sliced 1 capsicum (seeded), cut into chunks 1 zucchini, diced into chunks 1 carrot, thinly sliced 1 tin 400ml low-fat coconut milk 6 […]

Serves 4

Ingredients
3 heaped tbsp Patak’s korma paste
700g firm white fish (eg flake, ling, butterfish), scaled, pin-boned and cut into even chunks
Olive oil
Bunch spring onions, trimmed and finely sliced
1 capsicum (seeded), cut into chunks
1 zucchini, diced into chunks
1 carrot, thinly sliced
1 tin 400ml low-fat coconut milk
6 coriander stalks, finely chopped
½-1 fresh red chilli, finely sliced
1 lime, juiced

Method
Place fish pieces in bowl with 2 tbsp of korma paste and mix well. Allow to stand while preparing remaining ingredients.

Heat large frying pan on medium heat.

Add olive oil to the hot pan.

Add fish and cook for 10 minutes, turning after five minutes.

Add chopped vegetables and stirfry on one side of the frying pan.

Add the white half of sliced spring onions.

Stir in the remaining korma paste, coconut milk, coriander stalks and the fresh chilli.

Simmer for a couple of minutes until the fish is starting to flake apart.

Add lime juice to taste.

Serve with rice and naan bread.

Garnish with chopped spring onions and coriander leaves.

This recipe was also published in the July 2013 edition of Border Crossings, the magazine of LCA International Mission.