| 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.
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