Ethnic Meals
Recipes and meal time ideas






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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Scottish Seafood Recipes and Meal Ideas
Scotland Fish Food Ideas
Traditional Creamy Seafood Fish Curry Recipe

Curry is not a native dish of Scotland but it has been popular for some time, probably since the days of the British Empire when Scottisg soldiers served in India and the surrounding region.
This dish combines the delicate flavours of curry and other fine ingredients with the "fruits of the sea", namely a variety of tasty fish.

Fish Curry Ingredients

2 Teaspoons Mild Curry Powder or paste
2fl oz white wine
8oz haddock, skinned, flaked and boned
4oz Scallops
4oz peeled prawns
2 tablespoons of flour
2oz Butter
4fl oz Fish or Chicken stock
5fl oz single cream




Method
Melt the butter in the pan, adding the curry powder and stir for 3 minutes over a moderate heat. Add all the fish ingredients and cook for 3 to 4&1/2 minutes. Ensure the fish is cooked through, especially the scallops. Sprinkle the flour over the mixture, stir in the wine and cook for a further minute then add the stock.

Continue to cook for a further two minutes and stir in the cream bringing the mixture slowly to the heat.

The dish can then be served with rice, chips (french fries),mashed potato etc.
This recipe should serve 4 people.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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