for family meals :
recipe for Fish and Pea Curry comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish and Pea Curry
(12oz) coley or cod fillet, skinned and cubed
2 x 15ml spoon (2 tablespoons) oil
1 small onion, sliced
2 x 15ml spoon (2 tablespoons) curry paste
1 x 200g can chopped tomatoes
1 x 200g can processed peas
2 x 15ml spoon (2 tablespoons) mango chutney
salt and black pepper
coriander, to garnish
to make Fish and Pea Curry
Power: 800 Watt
the onions and oil in a suitable bowl. Cover and cook
on HIGH for 2 minutes.
the curry paste and chopped tomatoes. Cover and cook
on HIGH for 1 minute.
the peas, mango chutney, fish and seasoning. Cover
and cook on HIGH for 3 - 4 minutes.
to stand for 1 minute before serving with basmati
rice, chopped tomato salad and naan bread.
1 - 2
with the permission of Seafish - www.seafish.org