Curried Mahi Mahi
"This is an original. It lends itself to any vege of your choice, however we prefer carrots, garlic, onion, pumpkin and potato, with zuchinni, peas and brocolli. How's that for variety?"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 250 g mahi mahi fillets or 250 g any firm flesh fish
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 carrot, cut into sticks
- 1 cup pumpkin, cut into wedges
- 2 medium potatoes, peeled and cut into cubes
- 1 large zucchini, cut into rings
- 1⁄2 cup frozen peas
- 1⁄2 cup broccoli
- curry powder, to taste
- salt & pepper, to taste
- 2 cups fish or 2 cups chicken stock
directions
- Cut the Mahi Mahi into bite sized portions and refrigerate until needed.
- Heat oil in a good heavy-based pan.
- Saute onion, garlic and curry powder until aromatic.
- Add all hard vegetables; carrot, potato, pumpkin.
- Add the stock.
- Cover and cook on medium heat until veges are al dente, or just cooked.
- Check and adjust seasoning; more salt or pepper to your taste.
- Add remaining vege and simmer until just done.
- Add fish lastly to prevent over-cooking.
- Serve on a bed of cous-cous or fragrant rice.
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RECIPE SUBMITTED BY
Jamie Oliverreg
Edmonton, Queensland
Clocking up 46 years this year... loving every minute of it... and looking forward to the next 40. I am so blessed. I am the father to 6 great kids- eldest turns 21 this year, youngest began Grade 1 in January. 5 Princesses, one Prince. So special, all of them. xx.
Relaxing my repotiore in the kitchen lately. Introducing lots of salads and fruit -n- vege. Kids really need their vege. Important source of fibre. Love to get out there and get active with them all.
