
Korma Curry Halibut
Ingredients
- 1 Tbsp vegetable oil
- 1 Ea onion, large, chopped
- 1 Ea garlic clove chopped
- 1 Ea red bell pepper chopped
- 15 oz baby corn, drained
- 1 C broccoli florets
- C portobello mushrooms sliced
- 4 oz snow peas
- 15 oz korma curry simmer sauce
- 16 oz yellow potatoes, diced
- 1 Tbsp tomato paste
- 1 C veggie stock
- 8 oz halibut, cut into chunks
- Basmati rice for serving
Preparation
- Heat the oil in a deep pan and gently fry the onion, mushrooms, potatoes, red pepper and garlic for about 5 minutes until soft. Add the baby corn, broccoli and snow peas. Cook for 2-3 minutes. Add the korma curry sauce and stir-fry for 1-2 minutes. Stir in the tomato paste and cook for another minute or until evenly distributed. Slowly add the veggie stock and stir. Bring to a simmer. Cook until potatoes are softened, then add the halibut chunks. Cook the fish for 5 minutes or until the fish flakes easily. Serve immediately with the basmati rice.
- Type: Lunch, Dinner
- Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
- Tags: Dinner, Entrée, Lunch, Seafood
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