Simple fish curry
(at time of publication)
Instructions
Step 1 Preheat barbecue. Lightly spray 4 large pieces of foil with oil (foil should be large enough to wrap and seal a fish fillet). Place a fillet in each piece.
Step 2 In a bowl, combine evaporated milk, curry paste and tomatoes. Divide evenly between parcels. Wrap up foil to seal in filling. Place on barbecue (or in a medium-heat oven) for 25 minutes.
Step 3 Spray a large piece of foil with oil and wrap up vegetables. Season and add to barbecue with fish. Cook for 10–15 minutes.
Step 4 Carefully unwrap fish and vegetables. Serve with bread rolls.
Variations
Don't want bread? Try a jacket potato instead. Wrap potato in greased foil and cook for 20–60 minutes, depending on size.
HFG Tip
Cooking in foil is ideal for outdoor cooking (such as on camping trips). For a faster cooking time, cook steaks and vegetables in individual parcels. Lightly spray the inside of the foil with oil before cooking.
About this Recipe
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- cooking oil spray
- 4 x 150g white fish fillets
- 1/2 x 375ml can coconut flavoured light evaporated milk
- 1 tablespoon red curry paste
- 400g can chopped tomatoes with garlic
- 2 cups canned or fresh corn
- 3 cups baby carrots
- 2 cups snow peas
- 4 crusty bread rolls
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
