Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 250 grams | [8.75 oz.] fish; use a fish with firm white flesh * |
| 100 grams | [3.5 oz. OR 1/2 cup less 1 tblsp.] margarine |
| ½ tablespoon | Curry powder |
| 1 | Onion, finely diced |
| 3 | Sour apples, i.e. Granny Smith, peeled and sliced |
| ½ teaspoon | Salt |
| ½ tablespoon | Vegetable bouillon, dissolved in 2 cups water |
| 1 tablespoon | Corn starch |
| 3 | Hardboiled eggs, diced |
| 2 tablespoons | Coconut |
| 4 tablespoons | Chopped peanuts |
Source: Jewish cooking class taught by Bilha Widmann 1. Melt the margarine in a large pan over low heat, and sprinkle the curry powder over it. Let cook for 2 minutes.
2. Add the onion, salt, and apples to the pan, and add the vegetable bouillon mixture. Bring to a boil, and let cook for 40 minutes over low heat.
3. Cut the fish into bite-size cubes, and add to the pan. Let cook for 20-30 minutes, until fish is cooked through.
4. Mix the corn starch well with ¼ cup water, and add to the fish. Let cook further for the sauce to thicken.
5. Add the diced hardboiled eggs to the fish and sauce. Before serving, garnish with the coconut and peanuts.
* All ounce amounts are ounces by weight, NOT volume.
Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder <100130.1562@...> on 97.