| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Dujour05 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Skinless and boneless non-oily fish; such as sole or |
| ; fillets, flounder, cut into | ||
| ; 4 serving pieces | ||
| 1 | tb | Curry powder |
| 1/2 | c | Unbleached flour for dusting |
| Coarse salt to taste | ||
| 3 | tb | Light vegetable oil |
| 1/2 | c | Finely chopped onions |
| 1 | ts | Finely chopped garlic |
| 1 | tb | Ground red pepper; paprika, or their |
| ; combination | ||
| 1 | ts | Mustard powder |
| 12 | Kari leaves or 2 bay leaves | |
| 2 | c | Water |
| 1/2 | lb | Plum tomatoes; peeled, seeded, and |
| ; chopped | ||
| 1/4 | c | 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”