INGREDIENTS
1 kg white fish portions, skinless and boneless
Salt and pepper
Curry sauce
30 ml Clover Mooi River butter
1 onion, chopped
5 ml crushed garlic (1 large clove)
30 ml mild curry powder
1 small green pepper, seeded and diced
3 ml grated fresh root ginger
1 x 400 g tin Mexican tomato
or
Tomato and onion mix and dried chilli flakes or
seeded
and chopped green chilli to taste
30 ml peanut butter
250 ml Clover fresh cream
or
250 ml Clover Nutriday plain yoghurt
15 ml cornflour
Method
Sprinkle the fish with salt and pepper and place in an oven roasting pan or ovenproof dish which will hold the fish snugly.
Place the butter, onion, garlic and curry powder in a saucepan and fry gently for 4 – 5 minutes until the onion is tender.
Add the green pepper, ginger, canned tomato, chilli (if used) and peanut butter and stir well.
Add the cream or yoghurt mixed with cornflour and bring to boil.
Add enough water to create a thick sauce and pour the sauce over the fish.
Cover an d bake at 180°C for 30 minutes or until the fish is firm and the sauce thick and bubbly and serve hot, at room temperature or cold with fried breads.
Tip:
The chilli added will determine how much bite is in the sauce.
Adding the tin of Mexican tomato makes the sauce quite “hot”.
To make it milder, use the tomato and onion mix and add 1 – 3 ml dried chilli flakes, ½ – 1 small green chilli or ommit chilli.
CLOVER INGREDIENTS USED IN THIS RECIPE
