Weekend Delights: Curry Bonanza

• 1 tablespoon Thai green curry paste
• 1/4 cup coconut cream
• 4 (150g each) firm white fish fillets
• 1 eschalot, thinly sliced
• 1 long red chilli, thinly sliced diagonally
• 1 small lime, cut into 8 slices
• 2 x 250g packets coconut, chilli and lemongrass microwaveable rice
• 100g snow peas, trimmed, thinly sliced
• Fresh coriander leaves, to serve

1. Preheat oven to 200°C/180°C fan-forced. Combine curry paste and coconut cream in a bowl.
2. Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet, 1/4 curry mixture, 1/4 eschalot, 1/4 chilli and 2 lime slices. Bring 2 sides of foil up to the centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining baking paper, foil, fish, curry mixture, eschalot, chilli and lime slices. Bake for 15 minutes or until cooked through.
3. Meanwhile, cook rice following packet directions. Place in a heatproof bowl. Add snow peas. Toss to combine. Serve fish with rice and sprinkle with coriander leaves.

Easy Lamb Curry (Serves 6) 

• 125ml (1/2 cup) beef stock
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 2 (300g each) lamb eye of loin (backstraps)
• 2 tbs mild curry paste (Patak’s brand)
• 1 400g can Italian diced tomatoes
• Salt & freshly ground black pepper
• Cooked basmati rice, to serve
• Fresh coriander sprigs, to garnish
• 1 200g container low fat natural yoghurt, to serve

1. Place the stock, onion and garlic in a medium non-stick saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 6 minutes or until the onion is soft.
2. Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.
3. Transfer the onion mixture to a bowl. Heat the pan over medium-high heat and add a third of the lamb. Cook, tossing occasionally, for 1 minute or until the lamb is just sealed all over. Transfer the lamb to a plate and repeat with the remaining lamb in 2 more batches.
4. Return the onion mixture to the pan and stir in the tomatoes. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, stirring often, for 6 minutes or until sauce thickens slightly. Stir in lamb and cook, uncovered, stirring often, for a further 2 minutes or until lamb is cooked to medium rare. Taste and season with salt and pepper.
5. Place the rice in serving bowls. Spoon the curry over the rice and top with the coriander. Serve immediately with the yoghurt.

Wishing you all a great weekend!