Rendang fish curry recipe
This Malaysian-inspired fish curry is packed full of flavour and is ready in less than 30 minutes. Delicious Rendang curry paste is delicately spiced, with flavours of lemongrass and tamarind, which really elevates this dish and compliments the light and fresh yellow fin sole.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 491 calories / serving
Ingredients
- 2 x 250g packs lightly dusted yellow fin sole fillets, defrosted
- 1 lemon, juiced
- 1 tbsp olive oil
- 1 onion, sliced
- 2 peppers, thinly sliced
- 3 tbsp Rendang curry paste
- 2 kaffir lime leaves
- 400ml tin light coconut milk
- 200ml (1/3pt) hot fish stock
- 2 x 250g packs microwave basmati rice
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Shop ingredientsEach serving contains
- Energy
- 2065kJ 491.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 56.1gProtein 24.7gFibre 4.6g
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- Put the fish in a bowl and squeeze over the lemon juice. Set aside for 5 minutes to marinate.
- Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until softened. Stir in the curry paste, then add the lime leaves and continue cooking for 2 minutes more, or until fragrant.
- Pour in the coconut milk and fish stock and bring to the boil. Reduce to a simmer and add the fish. Cook for 4 minutes, or until the fish is flaky and cooked through. Serve the fish curry with the microwaved rice.
- See more Fish curry recipes
