Name: Students' Fish And Potato Curry
Ingredients: 1 1/2 lb White fish - e.g. cod or ling or any; ; whitefish or shellfish; 1 lb Potatoes; 8 oz French beans; (alternatively use; ; frozen peas,; ; courgette or any; ; vegetable you like); 1 Green or red chili; Salt and black pepper; 2 tb Curry paste; (select one that you; ; like); 2 Cloves chopped garlic; 4 oz Creamed coconut or 1 tin coconut milk; 1 Desertspoon sugar; Chopped fresh coriander; Four large spicy poppadoms; 1 Lime; Oil

There is a tendency in spiritual circles to think that others (and therefore, God) should be impressed by how much we know. Information equals godliness and spiritual value. We might not say it in those terms, but this terse message is preached loudly by how we live… But (this message in itself is not) affirmed by the Bible. In fact, it is quite the opposite. James tells us that we should prove ourselves doers of the Word and not merely hearers “who delude themselves.” In layman’s terms, knowledge alone deludes us or deceives us into thinking we are spiritual because of how much we know instead of how we live.

Eddie Rasnake

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Dairy	Irish	Irishfood	1	servings

INGREDIENTS

1 1/2	lb	White fish – e.g. cod or ling or any
		; whitefish or shellfish
1	lb	Potatoes
8	oz	French beans; (alternatively use
		; frozen peas,
		; courgette or any
		; vegetable you like)
1		Green or red chili
		Salt and black pepper
2	tb	Curry paste; (select one that you
		; like)
2		Cloves chopped garlic
4	oz	Creamed coconut or 1 tin coconut milk
1		Desertspoon sugar
		Chopped fresh coriander
		Four large spicy poppadoms
1		Lime
		Oil

INSTRUCTIONS

Bring 1/3 pint / 190ml of water to the boil in a saucepan. Add raw fish and
bring back to the boil for two minutes. Place a tight fitting lid on the
saucepan and turn off the heat. Leave the fish to cook in the steam. Cook
beans in a saucepan for 2 minutes and put straight into cold water. Cut
potatoes into pieces and boil for 10 minutes. Chop chili, discarding seeds
and membrane. Heat oil, fry cooked potatoes until golden brown. Add chopped
chili, garlic and curry paste - cook for 1-2 minutes. Mix the liquid from
the fish with the creamed coco nut (or use a tin of coconut milk) and add
to the curry. Add sugar and simmerfor 2-3 minutes. Add the beans and heat
through. Add the fish and coriander. Serve with poppadoms and a squeeze of
lime juice.
Converted by MC_Buster.
NOTES : In September many students move away from home and find themselves
catering on a budget. Use the cheapest fish and vegetables available..
Converted by MM_Buster v2.0l.

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