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Cape Malay fish curry
… serves 6

A delicious mild curry, all in one dish to serve family or friends.

Ingredients:

1.2kg (2lbs) skinless firm fish fillets e.g. coley
salt
60g (2oz) butter
1 medium butternut squash
2 tbs flour
2 tsp medium curry powder
pinch cayenne pepper
60g (2oz) melted butter
2 garlic cloves
2 tbs red tomato pesto
fresh coriander

Method:

Grate the pumpkin (use a food processor for speed). Heat 60g butter in a frying pan and stir fry the butternut for 5 minutes. Place in an oven to tableware dish, if the frying pan won't go in the oven.

Toss the fish pieces with flour and the spices , then place them on top of the pumpkin.

Brush the fish with melted butter. Crush some garlic over the top and then spoon on some red pesto.

Bake at 200OC (400OF, gas 6) or in the middle of the Aga ROASTING OVEN for 25 minutes.

Garnish with coriander leaves and serve with rice.

Download this recipe in .pdf format...

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