Frank's Recipes! Fish Curry

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Fish Curry

1 onion; chopped
1 clove garlic; crushed
15 g butter
2 tablespoons mild curry powder
450 ml milk
50 g creamed coconut
450 g white fish fillet; skinned and cubed
1 fish stock cube
100 g frozen peas
1 425 g can pineapple pieces in natural juice
1 227 g can water chestnuts; drained and sliced
100 g peeled prawns
brown rice; cooked, to serve

Yield: 4 servings

Fry the onion and garlic in the butter until soft, add the curry powder and cook stirring for 1 minute. Gradually blend in the milk, bring to the boil, stir in the coconut cream, fish, stock cube and peas. Bring back to the boil, cover and simmer for 5 minutes. Stir in the remaining ingredients and heat through. Serve with cooked brown rice.