350 g/12 oz thick cod fillet
350 g/12 oz salmon fillet
150 ml/1/4 pint fish stock
150 ml/1/4 pint dry white wine
3 spring onions, trimmed and finely chopped
Chilled Fish Curry
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon mango chutney
150 null /t pint plain low-fat yogurt
salt
freshly ground black pepper
1 medium ripe mango, peeled, deseeded and
chopped
Garnish:
lime wedges
mint sprigs
Put the cod and salmon fillet into a deep pan; add the fish stock and white wine. Cover and poach gently for 10 minutes.
Lift the fish out carefully with a slotted spoon. Skin and flake it coarsely while it is still warm; reserve the cooking liquid.
Saute the spring onions gently in the oil for 1 minute. Add the curry powder and cook for a further minute. Stir in 150 nth/V3 pint of the fish cooking liquid-and bring to the boil, then cool.
Mix the cooled curry sauce with the chutney, yogurt, and salt and pepper to taste; stir in the fish carefully, together with the mango. Cover the prepared fish curry and chill in the refrigerator for at least 4 hours.
Spoon on to a shallow serving dish and garnish with wedges of lime and sprigs of fresh mint. Serve with cooked brown rice, mixed with a light oil and vinegar dressing, and chilled.
SER VES 4
