Curry dar macchi     

DescriptionFish Fillets in Curry Sauce
Curry TypeSeafood
SourceQuick and Easy Indian cooking by Madhur Jaffrey
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4-5
Ingredients2 pounds thick fish fillet, such as cod, haddock and halibut, but dark oily
fish such as blue fish and mackerel are idea.(If the skin can be removed, so
much the better)
2 1/2 cups milk
1 teaspoon salt
lots of freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
5 tablespoons bread crumbs
4 tablespoons unsalted butter (half stick)
1/4 cup good curry powder
2 tablespoons all-purpose flour
3 tablespoons finely chopped fresh cilantro (chinese parsley, fresh green
2-3 teaspoons fresh lemon juice
InstructionsArrange a shelf in the upper third of the oven and preheat to it highest temperture. Spread out the fish on a baking dish. Com,bine the milk, salt, pepper and cayenne and turmeric in a pitcher and pour over the fish. Set aside Measure and chop remaining ingredients. Then lift fish out of milk and dust both sides with the bread crumbs, patting them on so that they adhere. Reserve the milk. Now put the fish in a shallow baking dish lined with foil. Dot with 2 tablespoons of the butter and bake for 15 minutes.

While the fish bakes, set the milk to heat, but do not boil. Melt the remaining 2 tablespoons of butter in a small heavy skillet or saucepan over medium-low heat. When the butter has melted and is bubbling, put in the curry powder. Stir for a minute. Now put in the flour. Stir for about 2 minutes. It should keep bubbling. Take the saucepan off the heat and
using a whisk, beat in the hot milk. Now put the saucepan on med-high heat and stir with the whisk until the sauce comes to a boil. Boil for a minute, whisking all the time. Add the cilantro and lemon juice. Stir to mix them in. Put the fish on a serving plate or on individual plates. Pour the sauce over all and serve quickly. Extra sauce if there is any, should
be served on the side.

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Death by Curry