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.