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  • The Australian Women’s Weekly Food

    fast family dinners

    Aug 02, 2021 4 minutes

    MALAYSIAN FISH CURRY

    PREP + COOK TIME 25 MINUTES SERVES 4

    1 tablespoon vegetable oil
    2 medium potatoes (400g), cut into wedges (see notes)
    500g firm white fish fillets, cut into 2.5cm pieces
    1 medium onion (150g), sliced thinly
    1 clove garlic, crushed
    1 cinnamon stick
    2 x 410g cans mild Malaysian curry sauce
    200g green beans or sugar snap peas, trimmed, halved lengthways
    750g packet microwave white long–grain rice
    ⅓ cup (45g) roasted peanuts, chopped coarsely
    ½ cup coarsely chopped fresh coriander

    1 Heat oil in a large deep frying pan over high heat; cook potato wedges, in batches, until browned all over. Remove from pan. Add fish to pan, in batches; cook, turning, until browned. Remove from pan.

    Cook onion and garlic

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