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Although curry is not a native dish, it has been popular for some time, probably since the days of the British Empire.
This dish combines fine ingredients with the "fruits of the sea".

Ingredients
2oz Butter
4fl oz Fish or Chicken stock
2 Teaspoons Mild Curry Powder or paste
2fl oz white wine
8oz haddock, skinned, flaked and boned
4oz Scallops
4oz peeled prawns
2 tablespoons of flour
5fl oz single cream

Method
Melt the butter in the pan, adding the curry powder and stir for 3 minutes over a moderate heat. Add all the fish ingredients and cook for 3 to 4 minutes. Sprinkle the flour over the mixture, stir in the wine and cook for a further minute then add the stock.

Continue to cook for a further two minutes and stir in the cream bringing the mixture slowly to the heat.

The dish can then be served with rice, chips (french fries),mashed potato etc.
This recipe should serve 4 people.

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For US to UK equivalents for food weights and measurements see this rough guide