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Coley Fish Curry
Measure and mix the ground spices in a bowl, then mix your chunky coley fillet cubes in the spice mixture. Leave in the fridge over night if possible, if not leave for 15 - 20 minutes to allow the flavours to penetrate.
Melt the butter in a casserole dish and then add the Coley and remaining spice mix and lightly fry for two minutes.
Add the fish stock, coconut, bay leaves and simmer for 4 minutes. Bring to boil and add the corn flour (mixed with a couple of teaspoons of cold water)
Remove the bay leaf and garnish with chopped coriander leaves.
Simmer for a further two minutes and serve with rice.
- 30 g butter
1 onion, chopped
1 tsp ground turmeric
2 tsp ground cumin
2 tbsp ground coriander
2 tsp paprika
2 x Pinch mace
2 tsp fennel seed
2 tbsp corn flour
280 ml (1/2 pint) fish stock
2 bay leaves
2 tbsp chopped parsley
2 tbsp desicated coconut
600g Coley fillet skinned and cut in large chunks
Chopped coriander leaves
Publication Date: January 28, 2015.
From £10.79 per portionPER fish: £10.79 TEXTURE: Flaky
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£9.00 TEXTURE: Flaky