Recipe - Students Fish And Potato Curry

1 One half pound White fish e.g. cod or
ling or any
; whitefish or shellfish
1 pound Potatoes
8 ounce French beans; (alternatively
use
; frozen peas,
; courgette or any
; vegetable you like)
1 Green or red chili
Salt and black pepper
2 tablespoon Curry paste; (select one
that you
; like)
2 Cloves chopped garlic
4 ounce Creamed coconut or 1 tin
coconut milk
1 Desertspoon sugar
Chopped fresh coriander
Four large spicy poppadoms
1 Lime
Oil

Bring 1/3 pint / 190ml of water to the boil in a saucepan. Add raw fish and
bring back to the boil for two minutes. Place a tight fitting lid on the
saucepan and turn off the heat. Leave the fish to cook in the steam. Cook
beans in a saucepan for 2 minutes and put straight into cold water. Cut
potatoes into pieces and boil for 10 minutes. Chop chili, discarding seeds
and membrane. Heat oil, fry cooked potatoes until golden brown. Add chopped
chili, garlic and curry paste cook for 12 minutes. Mix the liquid from
the fish with the creamed coco nut (or use a tin of coconut milk) and add
to the curry. Add sugar and simmerfor 23 minutes. Add the beans and heat
through. Add the fish and coriander. Serve with poppadoms and a squeeze of
lime juice.

Converted by MC_Buster.

NOTES : In September many students move away from home and find themselves
catering on a budget. Use the cheapest fish and vegetables available..

Converted by MM_Buster v2.0l.