| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Salmon steaks, 800 g. | |
| 2 | T | Groundnut oil. |
| 2 | T | Flour. |
| 2 | T | Curry powder. |
| 50 | Double cream, or creme | |
| fraiche. | ||
| Salt, pepper. |
INSTRUCTIONS
Rinse and wipe dry the salmon steaks. Mix together the flour, salt and pepper in a dish, and coat the fish with it. 2 Heat the oil in a frying pan and cook the fish over a low heat, 5 minutes each side. Arrange on a serving dish and keep hot. 3 Pour away the oil in the pan and add the cream and curry powder. Stir with a wooden spoon. Cook for a few minutes to reduce the sauce, and check the seasoning. 4 Pour the curry sauce over the salmon steaks. Serve hot. In India, each chef prepares his own curry, the ingredients vary according to the region, the chef's caste and custom. In the West, the mix of spices is much more of a fixed formula, with the first being published at the beginning of the 18th century. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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