Ingredients
Curry
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Ling fillets 1 kg
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Beans, chopped 300 g
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Capsicum, diced 300 g
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Carrot, diced 300 g
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Celery, sliced 300 g
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Coriander, chopped 50 g
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Zucchini, diced 200 g
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Water 2 l
Sides
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Warmed naan bread, to serve
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Lime wedges, to serve
Preparation
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Curry
- In a large pan mix, KNORR Professional Ginger Puree, KNORR Professional Mixed Chilli Puree, KNORR Thai Yellow Curry Paste, 10g KNORR Aromat Seasoning and KNORR Concentrated Liquid Stock.
- Once combined add in the ling, KNORR Lime Powder, KNORR Coconut Milk Powder and 2lt water.
- Bring to the boil and then reduce to a simmer. Add in the prepared veg and simmer until fish is cooked around 15 minutes.
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Sides
- Divide the mix into bowls aloft a cooked rice and quinoa mix.
