1 medium onion peeled and quartered
30 ml (2 tbsp) oil
10 ml (2 tsp) curry powder
2 tomatoes, skinned
2 apples, peeled and cored
30 ml (2 tbsp) raisins
275 ml (1/2 pt) single cream
salt and pepper
4 plaice fillets skinned and rolled
30 ml (2 tbsp) oil
10 ml (2 tsp) curry powder
2 tomatoes, skinned
2 apples, peeled and cored
30 ml (2 tbsp) raisins
275 ml (1/2 pt) single cream
salt and pepper
4 plaice fillets skinned and rolled
method
1. Place the onion in the processor bowl and chop finely.
2. Heat the oil in a frying pan and fry the onion until transparent.
3. Add the curry powder and cook for a further minute.
4. Place the tomatoes and apples into the processor bowl and roughly chop.
5. Add the tomatoes, apple, raisins, cream and salt and pepper to the prepared onions, stirring well. Cover dish and cook for 8 minutes, stirring occasionally.
6. Add the plaice fillets to the mixture and cook for a further 8 minutes. Serve with saffron rice.
2. Heat the oil in a frying pan and fry the onion until transparent.
3. Add the curry powder and cook for a further minute.
4. Place the tomatoes and apples into the processor bowl and roughly chop.
5. Add the tomatoes, apple, raisins, cream and salt and pepper to the prepared onions, stirring well. Cover dish and cook for 8 minutes, stirring occasionally.
6. Add the plaice fillets to the mixture and cook for a further 8 minutes. Serve with saffron rice.
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