Madras red fish curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ; combination | ||
| 1 | teaspoon | Mustard powder |
| 12 | Kari leaves or 2 bay leaves | |
| 2 | cups | Water |
| ½ | pounds | Plum tomatoes; peeled, seeded, and |
| ; chopped | ||
| 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 | ||
| ; juice | ||
| Kari or cilantro sprig for garnish | ||
Directions
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.