Fish Curry

A recipe for a surprisingly good curry, prepared in while camping in Greenland in the summer of 1999.

Ingredients

Method

Skin the fish and slice them into pieces about 2–3 inches (5–7 cm) long. Chop the onions roughly. Fry them until soft in a large amount of butter. Add the fish, and fry until sealed. Add two tablespoonfuls of curry powder, mix and continue frying for 3–4 minutes. Add the baked beans and bring back to a simmer for 15–20 minutes. Serve with rice (1 mug between 2–3 people). Follow with a good single malt Scotch from a flask.
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Last modified on 12th February 2004 by angus@harlequin.com