Fish And Potato Curry Recipes

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FISH AND POTATO CASSEROLE



Fish and Potato Casserole image

Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.

Provided by Gary Doolin

Categories     Main Dish Recipes     Casserole Recipes     Seafood

Time 1h20m

Yield 8

Number Of Ingredients 14

3 large potatoes, peeled
½ cup salted butter
3 tablespoons all-purpose flour
¾ cup fish stock
¾ cup milk
½ (12 ounce) package shredded Cheddar cheese, divided
½ large onion, sliced
¼ teaspoon freshly grated nutmeg
ground black pepper to taste
4 (4 ounce) fillets white fish
1 (14.75 ounce) can salmon, drained and flaked
3 cloves garlic, chopped
6 cups fresh spinach leaves
½ (12 ounce) package grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
  • Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
  • Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
  • Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 582.7 calories, Carbohydrate 30.8 g, Cholesterol 129.8 mg, Fat 32.5 g, Fiber 3.8 g, Protein 41.5 g, SaturatedFat 17.1 g, Sodium 858.5 mg, Sugar 3 g

FISH AND POTATO CURRY



Fish and Potato Curry image

Make and share this Fish and Potato Curry recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

400 g cod, skinless and boneless
300 g potatoes, peeled and cut into wedge
salt
2 tablespoons red chilies
2 tablespoons garlic, minced
1 tablespoon cumin (ground)
1 tablespoon coriander
20 g green chilies, sliced
5 tablespoons oil
2 onions, sliced
1 tablespoon cumin, whole
4 tablespoons low-fat yogurt

Steps:

  • In small bowl, combine cumin, coriander,garlic,salt and pepper; rub on both sides of fish. Heat 5tablespoon oil in large nonstick skillet first fry potatoess until golden then them a side .
  • in same oil add onion and fry untill golden and keep them a side.
  • then add fillets and panfry until each side to brown. keep them a side.
  • in same oil add cumin and mor slat and pepper and fry then add yogurt ,fried onion and potatoes and mix it well.
  • add half cup water for garvy and bring a boil then add fish and green chilies.and serve.

Nutrition Facts : Calories 342.6, Fat 18.7, SaturatedFat 2.6, Cholesterol 43.9, Sodium 77, Carbohydrate 23, Fiber 2.9, Sugar 4.4, Protein 21.6

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