Poached Eel and Coriander Dumplings

Poached eel

• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• cooking oil for frying
• salt and pepper
• 1 carrot, peeled and diced
• 2 potatoes, peeled and diced
• 2 tablespoons curry powder
• 500 mls fish stock
• 1 small eel, cleaned and sliced lengthways
• chopped parsley for garnish if desired.

Coriander Dumplings

• 1 cup of flour
• 1 tablespoon baking power
• 1 egg
• salt and pepper
• 1 bunch coriander, finely chopped
• 100mls water

Method.

1. For the eel, sweat down onion and garlic in a little oil in a saucepan
2. Over a medium heat.  Season with salt and pepper and add diced carrot and potatoes.  Sprinkle over curry powder and cook for 2 minutes.  Add fish stock and eel and poach on a low simmer for 5 mins.
3. For the dumplings, combine flour and baking powder in a bowl.  Add two eggs and stir through.  Season well with salt and pepper and add chopped coriander.  Gradually add water and combine well to form dough.  Roll approximately a dozen little balls.  Place in stock and cook for 10mins.
4. Ladle into bowls and serve garnished with parsley.