Coley Fish Curry
This is the 'Ultimate Fish Curry' recipe! Quick, easy and really good value.
1. 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. Other white fish such as monkfish or cod could be used as an alternative to coley.
2. Using an oyster shucking knife (or a thin knife), shuck the oysters. Keep the oyster juice and carefully release the oyster from the bottom shell using the knife. Pick away any bits of shell.
3. Add the stilton and cream cheese to each oyster and spread it out evenly. Add them to a flat baking tray.
4. Sprinkle over 1 tsp of breadcrumbs to each oyster.
5. Roast the oysters in the oven for 8-10 minutes until they have browned slightly on the top.
6. Leave to cool for a minute.
7. Top with ½ tsp of chutney on each oyster and serve.
8. Enjoy using a small starter fork.
- Author: The Cornish Fishmonger
- Prep time: 20 mins
- Cook time: 20 mins
- Total time:
- Serves: 4
- 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