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Recipe for :

Eastern Fish Curry

This recipe for Eastern Fish Curry comes from Seafish -

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Eastern Fish Curry

455g (1lb) coley or cod fillets, fresh or defrosted, skinned and cubed
1 x 540g jar Rogan Josh sauce
1 small pepper, deseeded and sliced
55g (2oz) sultanas
1 small banana
shredded coconut, to garnish

How to make Eastern Fish Curry

  • Pour the sauce into a pan, add the pepper and cook for 2 - 3 minutes.
  • Add the fish and sultanas, stir gently and cook over a low heat for 6 - 8 minutes.
  • Add the banana and cook for 3 minutes.
  • Serve with rice and garnish with shredded coconut.

Serves 4





Reproduced with the permission of Seafish -