CURRY COD
Currytorsk
1 ¾ cups boiled rice (¾ cup un-boiled)
1 to 2 teaspoons curry
½ fish bouillon cube
1 ¾ cups milk
3 tablespoons flour
Thaw the frozen fish for about 2 hours or until it can be sliced. Slice in suitable pieces and sprinkle with salt. Sizzle the curry in the fat in a saucepan for a minute, add crumbled bouillon cube and half the milk and bring to a boil while stirring. Stir the flour with remaining milk and stir this into the warm sauce. Boil for a few minutes until it thickens.
Currytorsk
This dish is made in almost no time at all – fillets
of cod served in a ring of rice and a lovely curry sauce to top it all.
4 servings
14 oz frozen fillets of cod (or other white fish of
course)
1 teaspoon salt1 ¾ cups boiled rice (¾ cup un-boiled)
Curry sauce:
2 tablespoons butter or margarine1 to 2 teaspoons curry
½ fish bouillon cube
1 ¾ cups milk
3 tablespoons flour
Decoration:
chopped parsleyThaw the frozen fish for about 2 hours or until it can be sliced. Slice in suitable pieces and sprinkle with salt. Sizzle the curry in the fat in a saucepan for a minute, add crumbled bouillon cube and half the milk and bring to a boil while stirring. Stir the flour with remaining milk and stir this into the warm sauce. Boil for a few minutes until it thickens.
Put the boiled rice alongside the edges of an
oven-proof dish and the fish in the middle. Pour over the sauce and bake the
fish in the oven at 440F for about 20 minutes. Sprinkle with chopped
parsley.
Enjoy!
Bella
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