Preparation Time: 20 – 30 min Cooking Time: 15 – 20 min Serves: 3 – 4
Fruity Fish Curry
600 g white fish fillets (frozen or fresh)
400 ml coconut milk
1 tbsp oil
1 red pepper, cubed
1 can of apricots (250 g)
200 g frozen peas
1 onion, finely chopped
2 tsp mild curry powder
200 ml vegetable stock
- salt, pepper, and cornstarch
- Defrost the fish filets and chop in small pieces.
- Heat the oil in a large saucepan and fry the onion with the curry powder until softened.
- Add the coconut milk and vegetable stock and leave to simmer over a gentle heat for about 5 min.
- Open the can of apricots and drain the apricots. Make sure you save the apricot juice for later. Cut the apricots in small cubes and add these, along with the red pepper and peas into the saucepan.
- Cover with a lid and simmer the fuity fish curry over a gentle heat for around 15 – 20 minutes until the sauce is rich and thickened, stirring occasionally.
- At the end of the cooking time, stir in the apricot juice and some salt and peper if necessary.
- If the sauce is watery, add some cornstarch to thickened this.
Alternatively, use peaches instead of apricots!
Rice, potatoes or some bread would all work as a great combination to the fish.
Preparation Time: Less than 30 min Cooking Time: 15 – 20 min Serves: 4
Fish in Mustard Sauce
Normally I am not a big fish fan at all; and one of my favourite german dishes is Eggs with mustard sauce. My son loves fish and I really wanted to eat the mustard sauce and I was wondering how would be the combination of one of my favourite dishes mixed with fish.
I was really sceptic about it, but I have to say it was surprisingly delicious and I am so happy that now I can have my mustard sauce and my son his fish with this new recipe and for sure we are going to have more fish in mustard sauce in future.
800 g white fish fillets
1 tbsp margarine
1 tbsp flour
250 ml rice milk
2 tsp mustard
½ tsp salt for seasoning fish
Extra salt and pepper to season as required
Pinch of ground nutmeg
1 tbsp dried parsley
- Preheat the oven to 220 C. Wash the fish fillets and dry carefully with a kitchen towel. Grease a baking dish with some margarine and place the fish in the baking dish. Season the fish on both sides with some salt.
- Heat the margarine in a large saucepan and when it has melted, add the flour. Stir the mixture until the flour has absorbed the margarine, then gradually add the rice milk and keep stirring the mixture. Add the mustard, salt, pepper and nutmeg into the sauce and keep stirring the sauce. Simmer the sauce over a gentle heat for a few minutes until the sauce is creamy and thickened, stirring occasionally. At the end add the dried parsley.
- Pour the mustard sauce over the fish, add pieces of margarine according to taste and cook for about 15 – 20 minutes in the oven.
- This dish is delicious served with potatoes or a salad.