2. Cut carrots and celery into thin crescents. Slice spring onions, halve corn and cut broccoli into small florets.
3. Rub fish fillets with 1 tsp curry powder (to taste) and 1 tbsp oil. Heat a frypan over high heat with 1 tbsp butter and 1 tbsp oil. Cook fish for 3-4 minutes on each side. Remove from pan, reserve oil.
4. Reheat pan with an additional 1 tbsp butter and 1 tsp curry powder (to taste). Add all vegetables and cook, stirring, for 4-5 minutes, or until tender. Squeeze over juice from 1/2 lemon and 1 tsp honey. Season with salt and pepper to taste.
5. Wedge remaining lemon. Serve coconut rice with fish, stir fried curry vegetables and a lemon wedge.
Natural yoghurt and/or mango chutney are lovely accompaniments to this dish.
No Fish option - replace with chicken breast fillet.
coconut milk 165ml
water 2x 1/3 cup
shredded coconut 1 packet (40g)
celery 2 sticks
spring onions 1/4 bunch
baby corn 1 packet
white fish Fillets 2 packets
curry powder 2 tsp
honey 1 tsp
From your pantry: Oil, salt & pepper