for family meals :
recipe for Fish Korma 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 Korma
(1lb) haddock or pollack fillets, skinned and cubed
1 x 15ml spoon (1 tablespoon) sunflower oil
1 small onion, chopped
1 clove garlic, crushed
1 x 425g (jar curry sauce such as Korma)
salt and pepper
4 tomatoes, quartered
3 x 15ml spoon (3 tablespoons) fresh chopped coriander,
to make Fish Korma
Power: 800 Watt
the oil, onion and garlic in a suitable bowl, cover
and cook on HIGH for 1 minute.
the sauce. Cover and cook on HIGH for 1 minute, add
the fish and seasoning. Cover and cook on HIGH for
2 minutes 30 seconds.
stir in the tomatoes and coriander. Cover and cook
on HIGH for 2 - 3 minutes.
with basmati rice or naan bread.
with the permission of Seafish - www.seafish.org