| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Salmon steaks; (800 g). |
| 2 |
tb |
Groundnut oil. |
| 2 |
tb |
Flour. |
| 2 |
tb |
Curry powder. |
| 50 |
cl |
Double cream; (or creme fraiche). |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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.
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