Summer Fish Curry
Ingredients:
-
500ml Water
-
1kg White Fish, cut into bite sized pieces (ling, coley or whiting work well)
-
Good Handful of Coriander, roughly chopped
-
Good Handful of Mint, roughly chopped
-
6 Spring Onions, finely chopped
-
Juice of 1 Lemon
* Items marked are available to buy on this website. Just click the button below.
Description:
A light and tasty alternative recipe for the patia. Perfect for the summer months.
Instructions:
Empty the mix in to a pan with the water and simmer for 5 – 7 minutes. Cool and leave sauce overnight. Reheat the sauce, adjusting the water if necessary; it should be quite thin. Add your fish pieces and cook till tender. Most white fish should need no more than 7 – 8 minutes.
Stir in the lemon juice and garnish with the roughly chopped herbs and finely sliced spring onion. Serve with naan bread or rice, asparagus, and tarka dhal.
