Hot Curry of Fish

Preparation info

  • For

    4–6

    people
    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

I used to make this curry with salmon – but salmon was cheaper in those days, and now I think this sauce is just a bit too strong for such a delicate fish. So cod or monkfish has taken its place, though I still like to poach a salmon fillet in the Mild Curry Sauce. This hot curry should be eaten with plenty of white rice or compressed rice.

Ingredients

Method