Fish Curry with Konjac Noodles
Photography by Kelly Gibney.
Store-bought curry pastes are magic for making delicious meals happen fast. Konjac noodles are a low-carb noodle alternative that work brilliantly with this fish curry.
Serves: 4
INGREDIENTS
oil for sautéing
1 medium onion, finely diced
100 grams yellow curry paste
400ml tin coconut milk
2 tablespoons fish sauce
1 capsicum, cut into bite-sized pieces
2 zucchini, thinly sliced
400 grams firm white fish (I used gurnard), cut into bite-sized pieces
1 spring onion, thinly sliced
1 long red chilli, thinly sliced
800 grams konjac noodles
METHOD
Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and cook until translucent. Add the curry paste and cook for a further minute. Add the coconut milk, fish sauce and capsicum. Bring to a boil; reduce to a simmer. Add the zucchini and fish. Simmer for 5 minutes; add spring onion, chilli and remove from the heat.
Prepare the konjac noodles according to the packet instructions. Divide the noodles among 4 bowls. Top with the curry and serve immediately.
Cook's note: Find konjac noodles in the pasta section or health food section of your supermarket.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.