Friday Supper: Creamy fish korma served with Excelsior Chardonnay

This Goan-style mild dish can be whipped up in a hurry for a delicious kitchen supper. Serve with Excelsior Chardonnay.

IMG_9700Why is this the right wine choice? Excelsior Chardonnay is lightly wooded and can stand up to rich foods and creamy sauces like this mild korma.

To serve 4 you will need

  • 250g basmati rice
  • 3 heaped tbsp mild curry paste, such as korma
  • 1 onion, thinly sliced
  • 400g can reduced-fat coconut milk
  • 1 chicken stock cube
  • 140g frozen fine green beans
  • 400g frozen coley, or other white fish, defrosted and chopped into fairly large chunks
  • ½ bunch spring onions, sliced

Mild fish korma

What to do:

1. Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.

2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.

Recipe adapted from Good Food magazine


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