Madras red fish curry

Yield: 1 servings

Measure Ingredient
1½ pounds Skinless and boneless non-oily fish; such as sole or
\N \N ; fillets, flounder, cut into
\N \N ; 4 serving pieces
1 tablespoon Curry powder
½ cup Unbleached flour for dusting
\N \N Coarse salt to taste
3 tablespoons Light vegetable oil
½ cup Finely chopped onions
1 teaspoon Finely chopped garlic
1 tablespoon Ground red pepper; paprika, or their
\N \N ; combination
1 teaspoon Mustard powder
12 \N Kari leaves or 2 bay leaves
2 cups Water
½ pounds Plum tomatoes; peeled, seeded, and
\N \N ; chopped
¼ cup Tamarind water; or 1 teaspoon
\N \N ; tamarind paste
\N \N ; dissolved in 1/4
\N \N ; cup of hot water,
\N \N ; or 1 teaspoon prune
\N \N ; paste mixed with 1
\N \N ; teaspoon lemon
\N \N ; juice
\N \N Kari or cilantro sprig for garnish

Place the fish on a plate and rub over with the curry powder ans salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot. Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate.

To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes.

Serve garnished with herbs.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI Converted by MM_Buster v2.0l.

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