Bengal Fish Curry

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 (6-ounce) cod, amberJack or coley fillet, cubed
4 teaspoon corn flour (cornstarch)
1 tablespoon curry powder
3 tablespoons Bengal hot mango chutney
1 fish or chicken stock (bouillon) cube
1 1/4 cups boiling water
1/2 green pepper, cut into rings
Fresh chopped coriander (cilantro), for garnish

Cooking Directions:

1. Mix together the corn flour, curry powder, mango chutney and fish stock cube in a heatproof jug.
2. Gradually add the hot water, stirring until smooth.
3. Cook uncovered in the microwave* on HIGH for 1 minute.
4. Place the fish in a suitable dish, top with the sliced peppers and pour the sauce over the fish.
5. Cover and return to the microwave and cook on HIGH for a further 3 minutes, stirring sauce half way through the cooking time.
6. Leave to stand for 2 minutes before serving with wild and basmati rice and naan bread.
7. Garnish with coriander.

Makes 6 servings.

*Microwave Power: 800 Watts.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.