Friday, February 11, 2011

Fish and Vegetable Curry

Fish and Vegetable Curry
Simple to do, and a nice amount of heat on a cold wintery day.


Whenever I make a curry, there is always too much sauce, so I portion it and freeze it for quick meals later.

To a cup of fragrant already simmering green curry I added: a caramelized diced onion, 6 cloves of garlic, diced bell pepper, 1/2 cup of cooked cauliflower florets, and 1/2 lb. of haddock, cut into bite-sized portions.


Done when the fish is cooked through.  Quick and easy!