Curried Fish (Soup)
6-9 medium potatoes pealed and cubed about 1.5 cm or ¾ inch
200-300 grams primo taglio pastrami sandwich meat chopped up a bit
6 smallish pieces of fish we had polok loins
3-6 Tablespoons of your favorite curry
Fresh cilantro leaves about a hand full ripped up include stems
garlic to taste
Onions
2 Tablespoons Asian Sesame salad dressing
2 Tablespoons olive oil
Optional:
1 Cup Milk
I bouillon cube
1 Tablespoon of flour
Veggies
Cook potatoes and onions in a skillet with oil till mostly done, add pastrami, half the curry, half the cilantro, some onion and garlic, and a bit of salt if you like. When done put aside.
Cook fish in same skillet add the rest of the spices, salad dressing, and herbs.
Half of this I turned into soup the other half went on plates. For soup add a cup of milk with a spoon full of flour mixed up then water as needed to keep soupy. I also added an all veggie bouillon cube.
Much better as a soup but the boys wanted it dry. If you add veggies cook the long cooking things like carrots with the potatoes. If they are quick cooking like peas or asparagus put it either in for the last of the potatoes cooking in the pan or pop it on top of potatoes with a lid and let them steam.
I'm thinking a Corona with lemon or a dry white -Painted Turtle chardonnay-wine would work well in accompaniment. Or for the youger set milk -assuming your curry is a little spicy.
