Recipe - Curried Fish

250 g [8.75 oz.] fish; use a fish
with firm white flesh *
100 g [3.5 oz. OR One half cup less 1
tblsp.] margarine
One half tablespoon Curry powder
1 Onion, finely minced
3 Sour apples, i.e. Granny
Smith, peeled and cut or sliced up
One half teaspoon Salt
One half tablespoon Vegetable bouillon,
dissolved in 2 cups water
1 tablespoon Corn starch
3 Hardboiled eggs, minced
2 tablespoon Coconut
4 tablespoon Chopped peanuts

Source: Jewish cooking class taught by Bilha Widmann

1. Melt the margarine in a large pan over low heat, and sprinkle the curry
powder over it. Let cook for 2 minutes.

2. Add the onion, salt, and apples to the pan, and add the vegetable
bouillon mixture. Bring to a boil, and let cook for 40 minutes over low
heat.

3. Cut the fish into bitesize cubes, and add to the pan. Let cook for
2030 minutes, until fish is cooked through.

4. Mix the corn starch well with One fourth cup water, and add to the fish. Let
cook further for the sauce to thicken.

5. Add the minced hardboiled eggs to the fish and sauce. Before serving,
garnish with the coconut and peanuts.

* All ounce amounts are ounces by weight, NOT volume.

Posted to JEWISHFOOD digest V97 #062 by Karen Snyder
100130.1562@CompuServe.COM on 97.