Curried Cod Chowder
|Butter/Margarine||2 Ounce (50 Gram)|
|Onion||1 Large, skinned and chopped|
|Celery stick||2 , washed, trimmed and chopped|
|Curry powder||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Water||1 1⁄2 Pint (900 Milliliter)|
|Potatoes||2 Large, peeled and diced|
|Cod fish fillet/Any white fish||1 1⁄2 Pound, skinned (700 Gram)|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
Melt the fat in the pressure cooker, add the onion and celery and cook uncovered until the onion is soft, about 3 minutes.
Stir in the curry powder and flour and cook for 1 minute, stirring.
Remove the cooker from the heat and gradually stir in the milk and water.
Add the potatoes, fish and seasoning.
Stir to mix the ingredients.
Put the lid on the cooker, bring up to high (15 lb) pressure, then cook for 4-5 minutes.
Reduce pressure quickly.
Stir in the parsley and chives and serve immediately.