Category, ,
Yields1 Serving

Ingredients
 1 box Fry’s Fish-Style Fillets, defrosted and then cubed
 2 Tbsp oil
 1 onion
 2 cloves garlic, crushed
 1 punnet button mushrooms
 1 packet Robertson’s Rajah Butter Chicken Seasoning
 375ml water
 1 400g tin tomato puree
 1 tsp salt
 8 baby potatoes, washed and quartered
 3 Tbsp coriander, chopped

Method

1

In a pot, heat the oil and fry the onion and garlic until soft.

2

Add the mushrooms and fry for 2 minutes.

3

Add the Butter Chicken seasoning, water, tomato puree and salt and mix well.

4

Add the potatoes and simmer until they are soft.

5

Stir in the cubed Fish Fillet and simmer for 3 minutes.

6

Stir in the coriander and serve with rice.

[wp-video-popup video="https://www.youtube.com/watch?v=flqA_uGy7ac"]

Ingredients

Ingredients
 1 box Fry’s Fish-Style Fillets, defrosted and then cubed
 2 Tbsp oil
 1 onion
 2 cloves garlic, crushed
 1 punnet button mushrooms
 1 packet Robertson’s Rajah Butter Chicken Seasoning
 375ml water
 1 400g tin tomato puree
 1 tsp salt
 8 baby potatoes, washed and quartered
 3 Tbsp coriander, chopped

Directions

1

In a pot, heat the oil and fry the onion and garlic until soft.

2

Add the mushrooms and fry for 2 minutes.

3

Add the Butter Chicken seasoning, water, tomato puree and salt and mix well.

4

Add the potatoes and simmer until they are soft.

5

Stir in the cubed Fish Fillet and simmer for 3 minutes.

6

Stir in the coriander and serve with rice.

Butter Fish and Mushroom Curry

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+27 31 700 3022

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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries

export@frygroup.co.za