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Fish curry with corn bread

Fish curry with corn bread

A delicious bowl of curry on a wooden table

4 serves

30 m

Ingredients

Corn bread

Makes 12 corn bread servings

  • Canola oil spray
  • 1 cup plain flour
  • 3 teaspoons baking powder
  • ¼ teaspoon chilli powder
  • 1 cup instant polenta (cornmeal)
  • 2 large eggs, lightly whisked
  • 1 cup buttermilk
  • 1 tablespoon olive oil
  • 1 fresh corn cob, kernels removed (see tips)
  • cup grated light and tasty cheese

Fish curry

Makes 4 curry servings

  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 250 g cauliflower, cut into small florets
  • 2 cups water
  • ½ salt-reduced chicken stock cube, crumbled
  • 2 x 400 g cans no added salt diced tomatoes
  • Cracked black pepper, to season
  • 600 g skinless, boneless white fish fillets (like blue eye or ling)
  • 100 g baby spinach leaves
  • 1 lemon, halved

Method

Corn bread

Step 1

Preheat oven to 200 °C (180 °C fan-forced). Lightly grease a 12 cm x 22 cm (top measurement), 9 cm x 20 cm (base measurement) medium loaf pan with cooking spray and line with baking paper.

Step 2

Sift the flour, baking powder and chilli powder together into a medium bowl. Stir in the polenta. Make a well in the centre. Add the eggs, buttermilk and oil. Stir to combine then stir in corn and cheese.

Step 3

Pour mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes then turn onto a wire rack. Cut into slices. Serve with fish curry.

Fish Curry

Step 1

Heat oil in a large frying pan or saucepan over medium heat. Add onion, garlic, ginger, curry powder, turmeric and cinnamon and cook, stirring often, for 3 minutes or until onion is soft. Add cauliflower and toss to coat in the spices.

Step 2

Stir in water, stock cube and tomatoes, and season with ground black pepper. Bring to the boil. Reduce heat to medium-low, simmer, uncovered for 10 minutes.

Step 3

Cut fish into large pieces. Add to tomato mixture. Simmer, stirring occasionally, for 10 minutes or until fish is cooked through. Gently stir in spinach. Cook for a further 1 minute until spinach is just wilted. Remove. Squeeze over the lemon juice. Serve with corn bread.

Tips

  • Make the corn bread in advance to save time. You can replace fresh corn with cup of frozen corn kernels or drained, canned no added salt corn kernels.
  • If preferred, omit the halved stock cube in fish curry and replace water with 2 cups homemade chicken stock
  • Serve curry with steamed rice instead of corn bread if preferred.

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