| Recipe Name | Fish Curry |
| Recipe Description | Your basic white fish curry |
| Instructions | Heat oil over high-medium heat. Fry oions until rich reddish |
| brown. Turn down to medium and add the ginger and garlic. |
| Stir for 1/2 min. Put in coriander and cumin and chilli. Stir once |
| or twic. Put in tomatoes, sugar, vinegar, salt and 1/2 pint of |
| water. Boil and cover and simmer for 30 mins. Remove cover |
| and put fish pieces on top ad spoon sauce over them. Simmer |
| gently for 15 minutes. |
| Utensils |
| Food Category | Main course |
| Vegetarian |
| Source | Krish Iyer |
| Time to Prepare | 1 hr |
| Number of Servings | 4 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Sunflower oil | 6 | tablespoons |
| Onion | 2 | big (finely sliced into 1/2 rings) |
| Ginger | 2 | tsp freshly peeled & grated |
| Garlic | 2 | tsp finely crushed |
| Fresh green chillies | 2 | tsp finely chopped |
| Cumin | 1 | tsp ground |
| Coriander | 1 | tsp ground |
| Cayenne | 0.5 | tsp |
| Tomatoes | 12 | oz Fresh |
| Sugar | 1 | tsp |
| White malt vinegar | 2 | tsp (or use cider vinegar) |
| Salt | 1.25 | tsp |
| White fish | 1.5 | lbs (eg cod, haddock etc) |
| 20 January 1999 | Page 6 of 19 |