My favourite pescatarian recipe is this spiced sea bass in a red Thai-inspired curry as it is simple to ... Bring to a simmer and cook until the sauce has thickened slightly and the veg has ...

This flavoursome chicken curry ... sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce.

Use a meatier-fleshed fish such as cod, hapuku or kahawai and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add ...