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  • Students' Fish And Potato Curry

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    Students' Fish And Potato Curry
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb White fish - e.g. cod or possibly ling or possibly any whitefish or possibly shellfish
    • 1 lb Potatoes
    • 8 ounce French beans, (alternatively use frzn peas, courgette or possibly any vegetable you like)
    • 1 x Green or possibly red chili
    •     Salt and black pepper
    • 2 Tbsp. Curry paste, (select one which you like)
    • 2 x Cloves minced garlic
    • 4 ounce Creamed coconut or possibly 1 tin coconut lowfat milk
    • 1 x Desertspoon sugar
    •     Minced fresh coriander
    •     Four large spicy poppadoms
    • 1 x Lime
    •     Oil

    Directions

    1. Bring 1/3 pint / 190ml of water to the boil in a saucepan. Add in raw fish and bring back to the boil for two min. Place a tight fitting lid on the saucepan and turn off the heat. Leave the fish to cook in the steam. Cook beans in a saucepan for 2 min and put straight into cool water. Cut potatoes into pcs and boil for 10 min. Chop chili, discarding seeds and membrane. Heat oil, fry cooked potatoes till golden. Add in minced chili, garlic and curry paste - cook for 1-2 min. Mix the liquid from the fish with the creamed coco nut (or possibly use a tin of coconut lowfat milk) and add in to the curry. Add in sugar and simmerfor 2-3 min. Add in the beans and heat through. Add in the fish and coriander. Serve with poppadoms and a squeeze of lime juice.
    2. NOTES : In September many students move away from home and find themselves catering on a budget. Use the cheapest fish and vegetables available..

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