Image courtesy of The Australian Mushroom Growers Association.
The mushroom has all the attributes of a superfood - nutrient-rich, flavour-rich, low in kilojoules, high in bioactive compounds, antioxidants, covenient and affordable.Recipe courtesy of The Australian Mushroom Growers Association.
Heat a deep, large frying pan over high heat. Add half the oil and all the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender. Remove to a bowl. Add remaining oil and curry leaves (if using) to the hot pan and cook for 1 minute or until curry leaves are crisp. Remove to a plate lined with paper towel. Cut fish into 6cm pieces.
Reduce heat to medium, add curry paste, cook, stirring often for 2 minutes or until fragrant. Add fish and cook for 2 minutes, turning to coat both sides. Add the stock and coconut milk. Bring to the simmer. Reduce heat to medium-low, cover and simmer 5 minutes until fish just cooked through. Add the mushrooms and capsicum, simmer uncovered 3-4 minutes until warmed through. Stir in green onions.
Scatter over the fried curry leaves, shallots and coriander. Serve with and ½ cup brown rice
Makes 4 servings (serve = with rice)
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2509 kj |
| Calories | 600 kcal |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 41 g |
| Total Protein | 35 g |
| Fibre | 10 g |
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