- 650g of haddock, coley, salmon or hake (It doesn’t really matter)
- 3 slices of root ginger
- 3 medium-sized or 2 large leeks
- A large handful of potatoes
- 3 tomatoes
- Sunflower oil
- 2 cloves of garlic
- Curry powder
- 140ml of milk
- Vegetable stock
- Salt to taste
- 1/2 a lemon
Cut the fish into bite-sized pieces. Shred the ginger with a grater or chop it up finely.
Peel the potatoes if you wish and parboil them for 10 minutes.
Cut the leeks lengthways into quarters (keep the green tops for a soup) and then cut across the leeks every 1.2 cm. This helps them cook better and makes it easier to wash out the bits of soil which can often become trapped between the layers. Wash them well in a sieve.
Heat the oil in a large frying pan, ideally one with a lid. Add the garlic, ginger, leeks and potatoes, and stir-fry over a high heat for 3-4 minutes.
Add the curry powder just before you reduce the heat to simmer gently for 5-6 minutes with the lid on. Spread the fish gently over the surface cooking them for a couple of minutes on each side, turning them with care.
Dissolve the stock in a little boiling water and add it and the milk to the pan. Place the tomatoes on the surface, and simmer for 5 minutes with the lid on.
Serve with freshly squeezed lemon juice.
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