SEAFOOD CURRY

This recipe is good for 2 - 3 people and takes just 10-15minutes to prepare.

What you will need:

  • 400g of white meaty fish fillets (cod, pollack, coley, haddock, plaice and other flatfish) - or - cubed monkfish tails - or - prawns.
  • 1 tbsp corn flour (or plain flour) to dust the fish
  • 1/3 to 1/2 a cup of Water (use the curry jar as a measure)
  • 2 tbsp of cooking oil
  • 1 Jar ollo foods ‘Goan Curry Sauce
  • Salt to taste

Optional but recommended:

  • 2 tsp Coriander Leaf to garnish
  • chopped green chilli for extra heat if desired
  • squeeze of lemon or lime

Preparation & Cooking:

Buy your fish without skin and make sure the fillets have the bones removed. Prawns will need to be deveined and can be cooked with heads on for extra flavour.

Procedure:

Dry the fish fillets with kitchen towel and season well before dusting with flour prior to frying.

In a suitably sized frying pan heat the oil before adding the fish. Fry in the hot oil for 1 - 2 mins on each side to get a little colour and take care when turning to avoid breaking the fillets. Pour on the curry sauce and gently bring to a simmer. Reduce the heat, cover with a lid and leave to cook for 10 minutes. If needed add a little water to get the consistency to your liking. Finally add salt to taste and garnish with the coriander leaf and a squeeze of lime or lemon. Best served with basmati rice and a tomato and cucumber salad.

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