Food by Barbara Northwood
Curry Butter Fish Parcels
| Prep Time | Cook Time | Serves |
|---|---|---|
| 25 mins | 16 mins | 6-8 |
- 8 x 150g firm white fish fillets
- 1 capsicum, thinly sliced
- 1 carrot, cut into matchsticks
- 1 zucchini, cut into matchsticks
- 4 spring onions, sliced diagonally
- 1 / 2 cup frozen peas
- Mango chutney and pappadums, to serve
- Curry Butter
- 100g butter, melted
- 1 tsp curry powder
- 1 / 2 tsp ground turmeric
- 4 cloves garlic, crushed
- 1 / 4 cup finely chopped coriander
- Salt and pepper, to taste
1. Place eight pieces of foil on a flat surface. Top with a piece
of baking paper a little smaller than the foil.
2. To make curry butter, combine all ingredients in a small jug.
3. Brush curry butter over both sides of fish. Season. Place fish in centre of each piece of foil. Divide combined vegies over top. Fold one side of foil over the other side to enclose fish. Then fold in ends tightly to form a parcel.
4. Cook on a heated barbecue hotplate, for 8 minutes on both sides, or until fish is cooked through. Carefully open parcels to allow steam to escape.
5. Serve parcels topped with chutney and pappadums.
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