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| Fish and Vegetable Curry |
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!
