Simple fish curry
(at time of publication)
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.
Don't want bread? Try a jacket potato instead. Wrap potato in greased foil and cook for 20–60 minutes, depending on size.
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
- 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