DOCUMENT

36 Fish curry Serves 4 | Preparation time: 50 minutes Ingredients 1 fresh pineapple (400 g) 1 red capsicum 1 banana 600 g rosefish or other firm white fish fillets, ready to cook 1½ tbsp. lemon juice 125 ml white wine 125 ml pineapple juice 2 tbsp. cornflour ½ tsp. cayenne pepper 2 tbsp. curry powder 1½ tsp. salt 1 tsp. caster sugar Accessories: Glass bowl, capacity 1.8 l Glass tray Heat-resistant cling film Preparation Dice the pineapple. Cut the capsicum into narrow strips and slice the banana. Roughly dice the fish and place in a suitable container. Drizzle with lemon juice. Add the pineapple, capsicum and banana, and mix well. Mix the white wine and pineapple juice together with the cornflour, cayenne pepper, curry powder, salt and sugar. Spread the sauce over the fish. Place the bowl on the glass tray in the oven. Cover and cook using the settings indicated for cooking stage 1. Carefully stir the fish curry; then re-cover and continue cooking using the settings indicated for cooking stage 2. Settings Cooking stage 1 Oven functions: Microwave Power level: 850 W Duration: 8 minutes Shelf level: 1 Cooking stage 2 Power level: 450 W Duration: 14 minutes Useful tip: Serve with rice.