This is a fish curry that may be used with almost any white fish with
firm flesh, such as haddock, angler fish, or swordfish. Snappers are
suitable, too. This dish is very tasty and spicy.
Ingredients:
1 Tbsp. vegetable oil
1 cup green beans
1 cup chicken stock or water
1 lb. (around 450 g) of fish
1 tomato, cut into quarters
2 cups prepared curry stock
Mint for garnish
Steps:
Heat a wok and fry beans for 1 minute, then set aside. Heat the
chicken stock or water and poach fish for 3 to 5 minutes. Drain fish,
let cool, and pat dry with a paper napkin. Cut fish into small slices,
heat oil, and fry fish until golden. When it’s finished, keep it warm on
a serving platter.
Discard frying oil and heat chicken and curry stocks. Add beans and
quartered tomato. Cook for another half minute or so, and then pour over
fish. Garnish with mint. Makes 4 servings.
