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Fish Curry Recipe

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This recipe for Fish Curry, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Sunday, February 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 pounds shark steaks or thick monkfish fillets
1 tbsp. lemon juice
2 tsp. curry powder, divided
1-1/2 c. peeled potatoes, in 3/4-inch cubes
2 c. water
1 tsp. salt
2 tbsp. butter
1 c. chopped onion
2 tsp. minced fresh ginger
1 c. plain yogurt
3 tbsp. ground almonds
3 to 4 tbsp. heavy cream

Directions:
Directions:
Trim the skin from the fish and cut the fish into uniform 3/4-inch cubes. Place in a bowl with lemon juice and 1/2 tsp. of the curry powder and mix to coat the fish. Set aside. Simmer potato cubes in water with salt for 15 minutes until just tender. Drain and reserve potatoes. Heat butter in a heavy saucepan, add onion and cook slowly until soft but not brown. Stir in ginger and cook, stirring occasionally, five minutes longer. Stir in remaining curry powder and cook for another minute or two. Gently add the fish pieces, coating them with the mixture in the pan. Add the yogurt, then gentily stir in the potatoes. Cover and simmer for 10 minutes. Uncover, stir in almonds and cream and cook gently for another few minutes. Serve with rice

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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