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Marlin Curry
2013-08-06
https://www.metro.ca/userfiles/image/recipes/curry-makaire-4866.jpg
PT20M
PT15M
PT35M
Brown the cubed fish in half the oil for 2 minutes. Set aside.In the remaining oil, brown the shallots and garlic. Add the fruits and cook for 3 minutes. Pour in the white wine and reduce to half.Process the fruit mixture in a food processor until the texture is a smooth purée. Set aside.Dissolve the curry powder and cornstarch in some cold broth. Set aside.Heat the broth. Add the puréed fruit. Heat for 1 minute.Thicken with the dissolved cornstarch mixture. Add the fish and simmer for 3 minutes.Add the pepper, corn, green onions, chervil and lemon balm. Heat for 3 minutes. Serve right away.
4
Metro
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10 oz (300 g) marlin loin, cut into 1
1/2 cup (125 mL) grapeseed oil
2 Tbsp. (30 mL) chopped, dry shallots
1 tsp. (5 mL) garlic
1 cup (250 mL) seedless green grapes
2 kiwis
1/2 cup (125 mL) peeled, crushed fresh pineapple
1 ripe banana, peeled
2 granny smith apple, diced
1/2 cup (125 mL) white wine
2 Tbsp. (30 mL) curry powder
1/2 tsp. turmeric
1 Tbsp. (15 mL) corn starch
4 cups (1 L) vegetable or fish broth
1/4 cup (60 mL) red pepper
8 miniature corn on-the-cob, sliced
4 green onion
2 tsp. (10 mL) fresh chervil
2 tsp. (10 mL) chopped baume or lemon balm
Marlin Curry
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
10 oz
(300 g)marlin loin, cut into 1
-
1/2 cup
(125 mL)grapeseed oil
-
2 Tbsp.
(30 mL)chopped, dry shallots
-
1 tsp.
(5 mL)garlic
-
1 cup
(250 mL)seedless green grapes
-
2
kiwis
-
1/2 cup
(125 mL)peeled, crushed fresh pineapple
-
1
ripe banana, peeled
-
2
granny smith apple, diced
-
1/2 cup
(125 mL)white wine
-
2 Tbsp.
(30 mL)curry powder
-
1/2 tsp.
turmeric
-
1 Tbsp.
(15 mL)corn starch
-
4 cups
(1 L)vegetable or fish broth
-
1/4 cup
(60 mL)red pepper
-
8
miniature corn on-the-cob, sliced
-
4
green onion
-
2 tsp.
(10 mL)fresh chervil
-
2 tsp.
(10 mL)chopped baume or lemon balm
Preparation
Brown the cubed fish in half the oil for 2 minutes. Set aside.
In the remaining oil, brown the shallots and garlic. Add the fruits and cook for 3 minutes. Pour in the white wine and reduce to half.
Process the fruit mixture in a food processor until the texture is a smooth purée. Set aside.
Dissolve the curry powder and cornstarch in some cold broth. Set aside.
Heat the broth. Add the puréed fruit. Heat for 1 minute.
Thicken with the dissolved cornstarch mixture. Add the fish and simmer for 3 minutes.
Add the pepper, corn, green onions, chervil and lemon balm. Heat for 3 minutes. Serve right away.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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