Fish & Potato Curry

Ingredients:

500g boneless White Fish Fillets - diced
1 tbsp Oil
2 cloves Garlic - crushed
1 tsp ground Coriander
1/2 tbsp freshly grated Ginger
1 tbsp Green Curry Paste
500g Gourmet Potatoes - halved
1 Red Capsicum - sliced
1/4 cup Water
1 tbsp Butter
2 tbsp Flour
1 cup Fish or Vegetable Stock
1/4 cup Sherry

To Cook:

Rinse fish fillets in fresh water and pat dry, then dice.
Heat oil in large pan and add garlic, coriander, ginger and curry paste.
Cook, stirring constantly for 2-3 mins.
Add potatoes and water.
Cover and cook for about 8 mins or until potatoes are tender.
Stir occasionally and take care not to burn.
Add capsicum and fish pieces.
Cook for about 5 mins or until flesh flakes.
For the sauce, melt butter in pan, stir in flour.
Cook until dry and grainy. Remove from heat.
Gradually stir in stock and sherry.
Mix well.
Return to heat and stir mixture until sauce boils and thickens.
Pour sauce over potato mixture.
Stir until heated through.
Serve with rice.