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Name: Students Fish And Potato Curry
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 oz Creamed coconut or 1 tin; ; whitefish or shellfish; 2 Cloves chopped garlic; 1 Green or red chili; 8 oz French beans; (alternatively; 2 tb Curry paste; (select one; 1 lb Potatoes; ; courgette or any; 1 Desertspoon sugar; 1 1/2 lb White fish - e.g. cod or; ; frozen peas,; ; vegetable you like); Salt and black pepper; Chopped fresh coriander; 1 Lime; ; like); Vegetable oil; Four large spicy poppadoms

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INGREDIENTS

4 oz Creamed coconut or 1 tin
; whitefish or shellfish
2 Cloves chopped garlic
1 Green or red chili
8 oz French beans; (alternatively
2 tb Curry paste; (select one
1 lb Potatoes
; courgette or any
1 Desertspoon sugar
1 1/2 lb White fish - e.g. cod or
; frozen peas,
; vegetable you like)
Salt and black pepper
Chopped fresh coriander
1 Lime
; like)
Vegetable oil
Four large spicy poppadoms

INSTRUCTIONS

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 1-2 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 2-3 minutes. Add the beans and heat through. Add the fish and coriander. Serve with poppadoms and a squeeze of lime juice. NOTES : In September many students move away from home and find themselves catering on a budget. Use the cheapest fish and vegetables available..

NOTES

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Students Fish And Potato Curry

4 oz Creamed coconut or 1 tin
 ; whitefish or shellfish
2 Cloves chopped garlic
1 Green or red chili
8 oz French beans; (alternatively
2 tb Curry paste; (select one
1 lb Potatoes
 ; courgette or any
1 Desertspoon sugar
1 1/2 lb White fish - e.g. cod or
 ; frozen peas,
 ; vegetable you like)
 Salt and black pepper
 Chopped fresh coriander
1 Lime
 ; like)
 Vegetable oil
 Four large spicy poppadoms

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 1-2 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 2-3 minutes. Add the beans and heat  through. Add the fish and coriander. Serve with poppadoms and a squeeze of  lime juice.        NOTES : In September many students move away from home and find themselves  catering on a budget. Use the cheapest fish and vegetables available..

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Nutrition

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Serving Size: 1 Serving (1537g)
Recipe Makes: 1 servings

Calories: 368
Calories from Fat: 5 (1%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 185.2mg		6 %
Potassium 1994.6mg		52 %
Total Carbohydrate 85.8g		25 %
	Dietary Fiber 11.8g	47 %
	Sugars, other 74g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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