One-pot fish coconut curry

Ingredients

• 1 tbsp macadamia oil
• 1 brown onion, thinly sliced
• 1 tbsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 200ml reduced-fat coconut milk
• 400g sweet potato, peeled, cut into 2cm pieces
• 200g green beans, sliced diagonally
• 1 zucchini, halved lengthways, thinly sliced
• 500g skinless barramundi fillets, cut into 4cm pieces
• Lime wedges, to serve
• Thinly sliced long, fresh green chilli
• Fresh coriander sprigs, to serve
• Steamed brown rice, to serve
• Select all ingredients

Method Steps

• Step 1Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the ginger, cumin, coriander and turmeric. Cook, stirring, for 2 minutes or until aromatic. Add coconut milk, 200ml water and the sweet potato. Bring to the boil. Reduce heat to medium low. Simmer, covered, for 8-10 minutes or until potato is tender.
• Step 2Add the beans. Simmer, covered, for 2 minutes or until softened. Add the zucchini and barramundi. Simmer, covered, for 3-4 minutes or until barramundi is just cooked through and vegetables are tender.
• Step 3Serve with lime, chilli, fresh coriander and rice.