Easy recipe Fish Curry Recipe

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one tablespoon olive oil (Recipes by ingridients olive oil) one small onion, chopped one tablespoon grated fresh ginger (Recipes by ingridients ginger) one one/two tablespoons Thai green curry paste one small red capsicum, sliced one green apple, diced one quarter cup fruit chutney one/two cup sultanas one one/two cups Campbells Real Stock Chicken Salt Reduced about seven hundredg firm white-fleshed fish (such as barramundi or ling), cut into threecm cubes one/two cup coriander leaves, chopped steamed SunRice Basmati Rice, to serveStep one Heat a wok over medium heat. Add oil, onion, ginger (Recipes by ingridients ginger) and curry paste. Cook for one minute, or until fragrant. Step two Stir in capsicum, apple, chutney, sultanas and stock. Bring to the boil. Reduce heat to medium-low. Simmer for five minutes, or until slightly thickened. Step three Add fish. Fish Curry Recipe. Cook for four minutes, or until just cooked through. Stir in coriander. Serve with rice.. Fish Curry Recipe.