Fish curry with corn bread

Corn bread:

1. Preheat oven to 200C (180C fan-forced). Lightly grease a 12cm x 22cm (top measurement), 9cm x 20cm (base measurement) medium loaf pan with cooking spray and line with baking paper.
2. Sift the flour, baking powder and chilli powder together into a medium bowl. Stir in the polenta. Make a well in the centre. Add the eggs, buttermilk and oil. Stir to combine then stir in corn and cheese.
3. Pour mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes then turn onto a wire rack. Cut into slices. Serve with fish curry.

Fish Curry:

1. Heat oil in a large frying pan or saucepan over medium heat. Add onion, garlic, ginger, curry powder, turmeric and cinnamon and cook, stirring often, for 3 minutes or until onion is soft. Add cauliflower and toss to coat in the spices.
2. Stir in water, stock cube and tomatoes, and season with ground black pepper. Bring to the boil. Reduce heat to medium-low, simmer, uncovered for 10 minutes.
3. Cut fish into large pieces. Add to tomato mixture. Simmer, stirring occasionally, for 10 minutes or until fish is cooked through. Gently stir in spinach. Cook for a further 1 minute until spinach is just wilted. Remove. Squeeze over the lemon juice. Serve with Corn bread

Tips

• Make the corn bread in advance to save time. You can replace fresh corn with 2/3 cup of frozen corn kernels or drained, canned no added salt corn kernels.
• If preferred, omit the halved stock cube in Fish curry and replace water with 2 cups homemade chicken stock
• Serve curry with steamed rice instead of corn bread if preferred.

Image credit: Ben Dearnley Photography