Rig Curry with Forking Mint Yoghurt
Serves 4
Ingredients
- 800 g rig fillets, cut into chunks
- 1 tbsp neutral oil
- 1 onion, sliced
- 3 garlic cloves
- 25 g ginger
- 2 tbsp curry powder
- 400 ml coconut milk
- 400 g canned tomatoes
- 2 tbsp Glasseye Creek Forking Mint Sauce
- 200 g Greek yoghurt
- 300 g basmati rice
Method
1. Soften onion in oil for 6 minutes. Add garlic, ginger and curry powder and cook for 1 minute.
2. Add tomatoes and coconut milk and simmer for 12 minutes. Add fish and cook gently for 4-6 minutes until just opaque.
3. Mix the Forking Mint sauce through the yoghurt; do not add it to the boiling curry.
4. Serve the curry with rice and a spoonful of mint yoghurt.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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