Recipe
for :
This
recipe for Eastern Fish Curry comes from Seafish - www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Eastern Fish Curry
455g
(1lb) coley or cod fillets, fresh or defrosted, skinned
and cubed
1 x 540g jar Rogan Josh sauce
1 small pepper, deseeded and sliced
55g (2oz) sultanas
1 small banana
shredded coconut, to garnish
How
to make Eastern Fish Curry
- Pour
the sauce into a pan, add the pepper and cook for
2 - 3 minutes.
- Add
the fish and sultanas, stir gently and cook over a
low heat for 6 - 8 minutes.
- Add
the banana and cook for 3 minutes.
- Serve
with rice and garnish with shredded coconut.
Serves
4
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
|
