Friday 30th Jan - Seafood Curry
2 people
25 minutes
0 minutes
Ingredients
- 1 - Bay Leaves
- 1 tsp Cinnamon
- 1 tsp Curry Paste
- 150 ml Fish Stock
- 1 clove Garlic chopped
- 1 tsp Ground Cumin
- 75 ml Natural Yogurt
- 1 large Onion chopped
- 1 tbsp Rapeseed Oil
- 1 tsp SuperValu Dark Brown Sugar
- 1 sprig SuperValu Fresh Coriander / ½ teaspoon of dried coriande
- 25 g SuperValu Fresh Ginger grated
- 250 g SuperValu Potatoes peeled and chopped
- 300 g White Fish
- 100 g Wholemeal Rice
Method
- Mix the cumin, ginger, garlic and curry paste in a bowl. Stir in natural yogurt.
- Cut the fish into large pieces and add to bowl and coat.
- In a pot of boiling water, place the rice and cook until light and fluffy.
- Heat the oil in a large pan on a medium / low heat and gently fry the onion, cinnamon, brown sugar, and bay leaf until the onion is soft.
- Add stock and potatoes and bring to the boil and cover.
- Cook for about 10 minutes over medium heat until the potatoes are tender and the sauce is slightly thicker.
- Now add the fish and the yogurt mixture and reduce the heat to low and cook for 10 minutes until the fish is cooked through. Remove bay leaf.
- Garnish with coriander.
- Serve with the rice.
