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THE FISH CURRY MASTERCLASS

THE TIPS From expert teacher Matthew Gojevic

• Fish curry may sound tricky, but it’s fast because the fish cooks in a matter of minutes. Make the sauce first, then add the fish at the end so it doesn’t overcook.

• It’s vital to cook the onion gently until it’s soft and translucent before you add anything else. This is key to all dishes that have cooked onions as their base.

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About Delicious Magazine

Banish the January blues with delicious. magazine’s new issue. It’s packed with cheer-up food for wintry days, whether you crave dishes oozing melted cheese, the fresh zing and zest of clementines, Nina Olsson’s healthy bowlfuls or a traditional roast lamb from Mary Berry. Looking for more exotic delights? Try the quick Peking duck, sattu parathas or step-by-step sticky babka. plus we have hearty food Le Gavroche-style.
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