Japanese Rockfish Curry 🍱🍛🌶 Rockfish, Baby Creamer Potatoes, Carrot, Onion, Peppers, and Peas, in a Spicy Warm Curry Sauce. The cooler weather is perfect for it!
1 lb Rockfish, cut into 2 inch pieces.
1/2 lb creamer potatoes, halved
2 lg Carrots, peeled and cut oblique.
1/2 yellow onion, sliced
1/2 bell pepper, sliced
1/2 c frozen peas
2 1/4 c water
1 package S&B Golden Curry (medium or hot)
Salt to taste
Place potatoes, carrot, onion, and peppers in a medium size sauté pan with a lid. Add water, cover, and bring to a boil. Reduce heat and simmer 8 minutes. Remove lid and lay fish pieces on top. Cover and continue to simmer 5 minutes. Carefully remove fish to a plate and set aside. Break Curry bar into water, add peas, and continue to cook 3 minutes, stirring constantly until Curry is evenly distributed and thickening. Turn off heat and carefully return fish to the curry. Spoon Curry over the fish. Serves 4. Can serve with or without rice. 🙂