Lemon Myrtle Curry Sauce with Fish Fillet

Lemon Myrtle Curry Sauce with Fish Fillet


30 Minutes








Gluten Free, Nut Free

Making this recipe


Large boneless white fish fillets : 2

Finely chopped onion : 1 very small

Finely chopped red pepper : 1 oz

Small prawns : 1.5 oz

Fish or chicken stock : 3 fl oz

Fresh double cream : 3 fl oz

Cornflour : 0.5 tbspn

Oil : a little

Seasoning : To taste

Lemon Myrtle : 0.5 level tspn

Garam Masala, Indian : 0.5 tspn

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Lemon Myrtle Curry Sauce

This recipe has been very kindly submitted by Anne Foote for us to share with you on our website. We hope you enjoy it and will appreciate any feedback. Much as we wish we could, we are not able to test every recipe that is sent to us.

Heat a small saucepan, add a little oil and briefly saute onion, red pepper, curry powder and prawns.

Mix stock and cornflour together and add to saucepan along with the rest of the ingredients. Bring to the boil then simmer until the sauce thickens to a nice consistency. Season to taste.

Fry fish in a frying pan until golden brown and ladle the sauce over the top. Serve with plain boiled rice.