Thai Yellow Curry With Snapper - cooking recipe

Ingredients

2 tsp oil
1 None small onion, peeled and finely chopped
1/2 tsp Thai yellow curry paste
1/2 None small mango, peeled and finely diced
1 None carrot, peeled and thickly sliced
50 ml coconut milk
5 tbsp skimmed milk
1 None small courgette, roughly chopped
80 g redfish or cod fillets, skin removed, cut into cubes
1 tsp plain flour
None None Dash of lime juice
20 g roasted unsalted peanuts, roughly chopped
3 sprigs fresh coriander, roughly chopped

Preparation

Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.