Curried Fish with Veggies

Well it was a Friday and that is Fish Day, at least where I am from. So a bit of a ponder on what to make leads to this Curried Fish with Veggies.

A bit different to a traditional fish meal but it tasted good and it achieved the goal of a full stomach.

It’s fillets of white fish cooked in curry sauce then served with potatoes, carrots and green beans. You may like to serve some bread to mop up any remaining curry sauce.

Serves 4

Curried Fish with Veggies

Ingredients

  • 4 pieces frozen white fish fillet (about 400g)
  • 1 jar curry sauce
  • 1 550g can new potatoes
  • frozen green beans
  • frozen baby carrots
  • salt and pepper to serve

Method

  1. Fill the steamer with enough water to to cook for 35-40 minutes.
  2. Put the fish fillets into a bowl that will fit into the bottom layer of the steamer. Pour over enough curry sauce to cover them. Any left can go into the fridge for a future experiment. Cover the bowl then set the basket onto the steamer base.
  3. Drain the can of potatoes then rinse well with water. Put into the second steamer basket then set that on top of the first.
  4. Put the green beans and carrots into the third basket then set that on the top.
  5. Cover then switch on to cook for about 30 minutes. Check that everything is piping hot and cook for a little longer if needed.
  6. Now comes the tricky part because the steamer baskets are in the wrong order for easy serving.
  7. Carefully remove the top two baskets to give access to to the curried fish. Be sure to put them on a heat proof surface.
  8. Use a spatula to transfer each of the fish fillet to one of four serving plates. Set the remaining curry sauce on one side for the moment.
  9. Take the basket with the potatoes and divide them between each of the plates.
  10. Do the same the the green beans and carrots.
  11. Evenly spoon the curry sauce along with any pieces of fish it contains onto the plates. If your diners prefer a drier meal then serve the sauce in a bowl to the table so it can be added as each desires.
  12. Serve to the the table with salt and pepper shakers then eat and enjoy.

Notes

Steamers are great for cooking but do be cautious because they get very hot and will continue to steam even after switched off. Either know your steamer well or use a thick kitchen glove to protect from possible burns.

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