A delicious curry sauce spices up mild-flavoured cod or haddock.
30 g (1 oz) butter or margarine
1 onion, chopped
1/2 tsp ground turmeric
1 tsp ground cumin
1 tbsp ground coriander
1 tsp paprika
Pinch mace
1 tsp fennel seed
1 tbsp flour
280 ml (1/2 pint) water
1 bay leaf
1 tbsp chopped parsley
1 tbsp desiccated coconut
450 g (1 lb) haddock or cod, cut in large chunks
Chopped coriander leaves
1 onion, chopped
1/2 tsp ground turmeric
1 tsp ground cumin
1 tbsp ground coriander
1 tsp paprika
Pinch mace
1 tsp fennel seed
1 tbsp flour
280 ml (1/2 pint) water
1 bay leaf
1 tbsp chopped parsley
1 tbsp desiccated coconut
450 g (1 lb) haddock or cod, cut in large chunks
Chopped coriander leaves
method
1. Melt the butter in a shallow dish or casserole and add the onion, spices and fennel seed and cook for 2 minutes on HIGH.
2. Add the flour and water and blend well. Add the bay leaf and cook for 5-6 minutes on HIGH to thicken.
3. Add the parsley coconut and fish and cook for 3-5 minutes or until the fish is tender.
4. Remove the bay leaf and garnish with chopped coriander leaves.
2. Add the flour and water and blend well. Add the bay leaf and cook for 5-6 minutes on HIGH to thicken.
3. Add the parsley coconut and fish and cook for 3-5 minutes or until the fish is tender.
4. Remove the bay leaf and garnish with chopped coriander leaves.
serving amount
serves 4
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