| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
First, Taste |
4 |
servings |
INGREDIENTS
| 1/2 |
tb |
Sunflower oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Bay leaf |
| 2 |
ts |
Turmeric |
| 1 |
tb |
Mild curry powder |
| 1 |
tb |
Desiccated unsweetened coconut |
| 450 |
ml |
Vegetable stock |
| 180 |
g |
Runner beans; frozen |
| 480 |
g |
Cod or salmon fillet; skinned and cut |
|
|
; into 4cm cubes |
| 120 |
ml |
Curd cheese |
|
|
Salt and freshly ground black pepper |
|
|
Coriander for garnish; roughly chopped |
|
|
; (optional) |
INSTRUCTIONS
In a large frying pan or wok, heat the oil and fry the onion until
softened. Add the bay leaf, turmeric, curry powder and coconut. Cook
over a gentle heat for 2 minutes. Pour in the stock and simmer for
3-4 minutes.
Add the runner beans and simmer for a further 2 minutes, then lay in
the fish pieces and season. Cover and cook gently for 2 minutes or
until the fish is just cooked.
Meanwhile, mix the curd cheese with a little water to reach the
consistency of double cream. Pour the curd cheese into the pan, and
gently mix through until piping hot. Scatter over the coriander and
serve at once with rice.
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