Yield: 1 servings
|1½ pounds||Skinless and boneless non-oily fish; such as sole or|
|; fillets, flounder, cut into|
|; 4 serving pieces|
|1 tablespoon||Curry powder|
|½ cup||Unbleached flour for dusting|
|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|
|1 teaspoon||Mustard powder|
|12||Kari leaves or 2 bay leaves|
|½ pounds||Plum tomatoes; peeled, seeded, and|
|¼ cup||Tamarind water; or 1 teaspoon|
|; tamarind paste|
|; dissolved in 1/4|
|; cup of hot water,|
|; or 1 teaspoon prune|
|; paste mixed with 1|
|; teaspoon lemon|
|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.