Bengal Fish Curry

Bengal Fish Curry

Ingredients

4 x 170g (6oz) cod thick fillet, cubed

4 x 5ml spoon (4 teaspoons) cornflour

1 x 15ml spoon (1 tablespoon) curry powder

3 x 15 ml spoon (3 tablespoons) Bengal hot mango chutney

1 fish or chicken stock cube

300ml (10 fl oz) boiling water

half a green pepper, cut into rings

fresh chopped coriander, to garnish

Serves 4

Method

Microwave Power: 800 Watt

Mix together the cornflour, curry powder, mango chutney and fish stock cube in a heatproof jug.

Gradually add the hot water, stirring until smooth.

Cook uncovered in the microwave on HIGH for 1 minute.

Place the fish in a suitable dish, top with the sliced peppers and pour the sauce over the fish.

Cover and return to the microwave and cook on HIGH for a further 3 minutes, stirring sauce half way through the cooking time.

Leave to stand for 2 minutes before serving