Andrew simply loves cooking for his family. Growing up in Fiji, meal times were all about coming together and telling stories.
Even when they were busy they always made time to sit down for dinner. These days, Andrew’s aim is to get his kids to try something new, but he’s always got some quick, simple recipes up his sleeve to rely on.
“Mum’s fish curry is my favourite go-to. It’s creamy and flavourful – it’s a hit!” he says.
Andrew’s Fast Fish Curry
Serves: 4
Preparation & cooking: 30 minutes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
1 red chilli, sliced, plus extra to serve
2 teaspoons Gregg’s ground cardamom
2 teaspoons Gregg’s ground cumin
2 teaspoons Gregg’s curry powder
2 teaspoon Gregg’s ground turmeric
1 tablespoon Gregg’s garam masala
400g can Pams coconut cream
400g can Pams chopped tomatoes in juice
800g medium firm fish fillets (such as hoki), cut into 3cm cubes
Steamed rice, lime cheeks, coriander leaves, mint leaves, sliced red onion to serve
1. Heat oil in a large, heavy-based frying pan over medium-low heat. Add onion and cook for 3-4 minutes or until soft. Add garlic, ginger, chilli, cardamom, cumin, curry powder, turmeric and garam masala. Season with salt and pepper. Cook, stirring, for 1-2 minutes or until spices are fragrant.
2. Stir in coconut cream and tomatoes. Bring to the boil.
3. Add fish. Cook for 3-4 minutes, stirring gently, or until the fish is cooked.
Serve in bowls with steamed rice on the side. Garnish with lime cheeks, coriander, mint leaves, sliced red onion and extra sliced chilli.
Pick up everything you need to make Andrew’s Go-To for a great price, only at New World.
