Fish Stuffed Peppers

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Ingredients

Serves 2

2 Cod Loins
1 cup cooked and cooled mash potato
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Cup breadcrumbs spiced with sal and pepper to taste
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cod and cook for 1 minute on each side. Add half a cup of water and simmer gently until most of the water evaporates. Now break the fish into flakes and stir in the potato, sprinkle over the garam massalla and coriander leaves and stir. SLice the peppers in half discarding the seeds and pith. Stuff with the fish mixture, top with the breadcrumbs and bake in a preheated oven for 20 minutes at 220 degrees.

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