recipes_Australia_June_2017

46 recipes+ JUNE 2017

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried chilli flakes
2 teaspoons vegetable
or peanut oil
2 onions, halved, sliced
Pinch of salt
1 tablespoon minced ginger
4 cloves garlic, crushed
1 teaspoon ground turmeric
400ml can light coconut milk
1 cup water
2 fresh long green chillies,
finely sliced
500g firm white fish fillets,
cut into large pieces
3 cups cooked white long-grain
rice, to serve

1 Toast the spices and dried

chilli in a small frying pan over

high heat for 30 seconds or

until fragrant.

2 Heat oil in a saucepan over

moderate heat. Cook and stir

onion and salt for 5 minutes or

until onion is soft. Add ginger,

garlic, turmeric and spices.

Cook for 30 seconds or until

fragrant. Add coconut milk, the

water and green chilli. Simmer

for 5 minutes.

3 Add fish. Cook and turn for

3 minutes or until fish is cooked.

Serve with rice.

Goan Fish Curry

SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2181kJ; 19g fat (12g sat); 31g protein; 45g carbohydrate;
5g fibre a serve COST $3.50 a serve

TUESDAY WEDNESDAY

600g all-rounder potatoes

(such as desiree), chopped

¼ cup light thickened cream

¼ teaspoon ground nutmeg

4 eggs, lightly whisked

½ cup plain flour

100g reduced-fat fetta,

crumbled

1 cup cooked shredded

chicken

1 tablespoon thyme leaves

Vegetable oil, to shallow-fry

Green salad and sweet chilli

sauce, to serve

1 Cook potato in a saucepan of

boiling water for 10 minutes or

until tender. Drain; return to

pan. Add cream and nutmeg;

mash until smooth. Add egg;

beat until smooth. Stir in flour,

cheese, chicken and thyme.

2 Heat oil in a large frying pan

over moderate heat. Cook

tablespoons of fritter mixture,

in batches, for 2 minutes each

side or until browned. Drain on

paper towel.

3 Serve fritters with salad.

Drizzle with sweet chilli sauce.

Chicken & Fetta Fritters

MAKES 32 PREP 10 minutes COOK 20 minutes

NUTRITION 364kJ; 5g fat (2g sat); 6g protein; 4g carbohydrate;

0g fibre a serve COST $3.15 a serve

TOP TIP

This is a great

way to use

up leftover

roast chicken.

You can also

substitute

canned

salmon

or tuna