Stuffed bass with curry sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, chopped | |
| 2 | cups | Chicken broth |
| 2 | tablespoons | Curry powder |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Turmeric |
| 2 | tablespoons | Flour |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Yoghurt |
| 1 | tablespoon | Light cream |
| 6 | tablespoons | Butter, melted |
| ½ | cup | Dry bread crumbs |
| 2 | tablespoons | Celery, chopped |
| 1 | cup | Shrimp, cooked, cut up |
| 2 | tablespoons | Onion, chopped |
| Cayenne, pinch | ||
| Paprika, pinch | ||
Directions
Brown one chopped onion in 3 Tbsp butter or margarine; add chicken broth, curry powder, ginger, turmeric, flour, salt, pepper. Cover and simmer for 15 minutes. Stir in yoghurt, cream, cayenne and paprika.
Now make a stuffing of 3 Tbsp melted butter, bread crumbs, 2 Tbsp each chopped onion and celery and 1 Cup cooked cut shrimp. Stuff a 3 pound striped bass or similar fish with stuffing. Place in a baking dish and pour curry sauce over fish. Bake 30 minutes or until tender and flaky in a 375 degree F oven, basting 2-3 times. Recipe date: 11/29/87