Scuba Diving club,
Southern California
Sea Sabres
Kitto’s Kitchen
Curry a la Ian
~By Ian Kitto, of
course!
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4
1˝
lbs. fish fillets
1 green pepper
1 yellow or red
pepper
1 Medium yellow
onion
1 cup of raisins
1 cup of frozen peas
1 large can of
pineapple chunks
2 Tblsp. Curry
powder
1 Tblsp. Turmeric
1 Tblsp. Pickapeppa
sauce
1 cup of water
Dice peppers and onion and place in casserole dish. Mix together curry powder and turmeric, wash fish then roll in curry and turmeric mix, and place on top of peppers and onion in casserole. Scatter raisins, frozen peas and pineapple chunks over fish. Mix leftover curry and turmeric mixture with water and pour into casserole dish, drizzle Pickapeppa sauce over fish. Cover casserole and cook for one hour in 350-degree oven. Serve on a bed of rice.
Note: The best fish to use for this dish would be a stronger or oily type of fish such as mackerel, wahoo, dolphin, margate or spade fish.
Posted July 20, 2003
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