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Bengal Fish Curry
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 4 Min.
What you need:
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4 (6 oz. EACH) cod, amberjack or coley fillet, cubed
4 tsp. corn flour
1 Tbsp. curry powder
3 Tbsp. Bengal hot mango chutney
1 fish or chicken stock cube
1 1/4 c. boiling water
1/2 green pepper, cut into rings
fresh chopped coriander,to garnish
What to do:
* Microwave Power: 800 Watt
1. Mix together the corn flour, curry powder, mango chutney and fish stock cube in a heatproof jug.
2. Gradually add the hot water, stirring until smooth.
3. Cook uncovered in the microwave on HIGH for 1 min.
4. Place the fish in a suitable dish, top with the sliced peppers and pour the sauce over the fish.
5. Cover and return to the microwave and cook on HIGH for a further 3 min., stirring sauce half way through the cooking time.
6. Leave to stand for 2 min. before serving with wild and basmati rice and peshwari naan.
7. Garnish with coriander.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Wild or basmati rice and peshwari naan.
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