This sophisticated, mild curry will serve four as a refreshing summer lunch, or eight as an elegant starter
225 g (8 oz) fresh salmon fillet
350 g (12 oz)whitefish fillet
Chicken stock
Salt and pepper
140 ml (1/4 pint) mayonnaise
280 ml(1/2 pint) natural yoghurt
2 tsps curry powder
Juice and grated rind of 1/2 lemon
120 g (4 oz) peeled prawns
350 g (12 oz)whitefish fillet
Chicken stock
Salt and pepper
140 ml (1/4 pint) mayonnaise
280 ml(1/2 pint) natural yoghurt
2 tsps curry powder
Juice and grated rind of 1/2 lemon
120 g (4 oz) peeled prawns
Garnish:
Kiwi fruit, peeled and sliced
Sprigs fresh mint
Flaked coconut
Sprigs fresh mint
Flaked coconut
method
1. Put the salmon and whitefish fillets into a shallow pan and add just enough chicken stock to cover.
2. Season to taste and simmer gently, until the fisl is just tender.
3. Remove the fish carefully from the cooking liquor and leave to cool slightly
4. In a medium-sized bowl, mix together the mayonnaise and the yoghurt. Blend in the curry powder and the lemon juice and rind.
5. Flake the cooked fish, removing any bones and skin. Mix the flaked fish into the curry sauce, together with the prawns.
6. Arrange the fish curry on serving plates and garnish with slices of kiwi fruit, sprigs of fresh mint and coconut flakes.
2. Season to taste and simmer gently, until the fisl is just tender.
3. Remove the fish carefully from the cooking liquor and leave to cool slightly
4. In a medium-sized bowl, mix together the mayonnaise and the yoghurt. Blend in the curry powder and the lemon juice and rind.
5. Flake the cooked fish, removing any bones and skin. Mix the flaked fish into the curry sauce, together with the prawns.
6. Arrange the fish curry on serving plates and garnish with slices of kiwi fruit, sprigs of fresh mint and coconut flakes.
serving amount
serves 4 - 8
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