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Butter Fish and Mushroom Curry

Category,
Yields1 Serving

Ingredients
 1 box Fry’s Fish-Style Fillets, defrosted and then cubed
 2 Tbsp oil
 1 onion
 2 cloves garlic, crushed
 1 punnet button mushrooms
 1 packet Robertson’s Rajah Butter Chicken Seasoning
 375ml water
 1 400g tin tomato puree
 1 tsp salt
 8 baby potatoes, washed and quartered
 3 Tbsp coriander, chopped

Method

1

In a pot, heat the oil and fry the onion and garlic until soft.

2

Add the mushrooms and fry for 2 minutes.

3

Add the Butter Chicken seasoning, water, tomato puree and salt and mix well.

4

Add the potatoes and simmer until they are soft.

5

Stir in the cubed Fish Fillet and simmer for 3 minutes.

6

Stir in the coriander and serve with rice.

Ingredients

Ingredients
 1 box Fry’s Fish-Style Fillets, defrosted and then cubed
 2 Tbsp oil
 1 onion
 2 cloves garlic, crushed
 1 punnet button mushrooms
 1 packet Robertson’s Rajah Butter Chicken Seasoning
 375ml water
 1 400g tin tomato puree
 1 tsp salt
 8 baby potatoes, washed and quartered
 3 Tbsp coriander, chopped

Directions

1

In a pot, heat the oil and fry the onion and garlic until soft.

2

Add the mushrooms and fry for 2 minutes.

3

Add the Butter Chicken seasoning, water, tomato puree and salt and mix well.

4

Add the potatoes and simmer until they are soft.

5

Stir in the cubed Fish Fillet and simmer for 3 minutes.

6

Stir in the coriander and serve with rice.

Butter Fish and Mushroom Curry
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