Spiced Fish in Yoghurt and Mayonnaise Sauce recipe
ingredients
12 oz (350 g) haddock fillet, cooked
6 oz (175 g) peeled prawns
1 yellow pepper, seeded
1 avocado pear
2 bananas
juice of 1 lemon
5 tablespoons natural yoghurt
4 tablespoons mayonnaise
2 teaspoons curry powder
1 clove garlic, crushed
salt and freshly ground black pepper
fresh herbs, for garnish
6 oz (175 g) peeled prawns
1 yellow pepper, seeded
1 avocado pear
2 bananas
juice of 1 lemon
5 tablespoons natural yoghurt
4 tablespoons mayonnaise
2 teaspoons curry powder
1 clove garlic, crushed
salt and freshly ground black pepper
fresh herbs, for garnish
method
1. Flake the fish coarsely in a large bowl and add the prawns. Cut the pepper in fine strips and add to the bowl. Halve the avocado, remove the stone and peel, then slice thinly into a separate bowl.
2. Peel the bananas, slice diagonally and add to the avocado, then turn both in the lemon juice to prevent discoloration. Add to the fish mixture, spoon into a serving dish, cover and chill.
3. Put the yoghurt, mayonnaise, curry powder, garlic and seasoning into a bowl, mix thoroughly and spoon over the fish. Decorate with fresh herbs.
2 bananas
2. Peel the bananas, slice diagonally and add to the avocado, then turn both in the lemon juice to prevent discoloration. Add to the fish mixture, spoon into a serving dish, cover and chill.
3. Put the yoghurt, mayonnaise, curry powder, garlic and seasoning into a bowl, mix thoroughly and spoon over the fish. Decorate with fresh herbs.
2 bananas
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