| 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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