Recipe - Creole Stuffing

1 lg Onion
2 Cloves garlic
1 Piece (1") fresh ginger
2 tablespoon Olive oil
1 tablespoon Curry powder
Salt and pepper
1 cn (14 oz) tomatoes chopped
1 pound White fish
1 cn (14 oz) pineapple pieces
1 One half pound Potatoes, about
One half pound Peeled prawns
One half pound Scallops
5 fl Cream
Grated cheese

Peel and chop the onions, garlic and ginger and fry in oil for two mins.
Add curry powder, salt and pepper and fry a further min. Add tomatoes and
pineapple and bring to the boil. Chop fish into 1" cubes, add to sauce and
simmer for 15 mins. Boil potatoes and mash them. Remove the sauce from heat
and add prawns, scallops and cream. Transfer fish with some of the sauce to
a large casserole dish. Spread the mashed potatoes over the top. Sprinkle
with the grated cheese. Bake in mod. oven for 20 mins.

Posted to rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen Randal) on
Feb 18, 94.