Curried Fish Casserole

I love old cookbooks. I've picked them up at various yard sales, thrift stores, used book stores, church sales... The random sources mean I sometimes get random items. This card came in a bag of recipe books, calendars, and miscellaneous from a yard sale. A woman was clearing out her mother's house, and when I become excited over some handwritten recipes in notebooks, she insisted I take the whole box.

Usually I'm not so much of a fan of recipes from the 70s. The era tended to have some odd food combinations. This is definitely an example. I'd picked up fish from a local grocery store on sale, and had everything else on hand. It seemed a bit unusual, but why not?

The fish was haddock, and I used a pear instead of an apple to use what was on hand. I have some very spicy Thai curry powder that worked really well in this. I was a bit worried when I was staring this down in the pot, but the end result is very flavourful and interesting. I would definitely make this again.

Curried Fish Casserole

McCall's Greatest Recipe Card Collection, 1977

Yield: 4  servings

1 tbsp     margarine

1.5 cups     sliceed onion

1 to 2 tsp     curry powder

1 pkg (1 lb)     unthawed frozen fish fillets (haddock, halibut, or sole)

1 large     apple - cored and thinly sliced

1 can (8 1/4 oz)     tomatoes, drained

1/2 teaspoon     salt

1/8 tsp     pepper

     Chopped parsley

In hot margarine in large, nonstick skillet with tight-fitting cover, saute onions until soft -- about 5 minutes.  Add curry powder.  Cook, stirring, 5 minutes longer.

Cut frozen fillets crosswise into 1-inch strips.  Arrange fish fillets in bottom of casserole.  Place onions on top of fish; top with apples and tomatoes.  Sprinkle with salt and pepper.

Cook over medium heat, covered, 10 minutes.  To serve, sprinkle liberally with parsley.