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Marlin Curry 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.
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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 onions 2 tsp. (10 mL) fresh chervil 2 tsp. (10 mL) chopped baume or lemon balm
Marlin Curry

Marlin Curry

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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 onions
  • 2 tsp.
    (10 mL)
    fresh chervil
  • 2 tsp.
    (10 mL)
    chopped baume or lemon balm
Imprimer ma sélection

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

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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.

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