Ingredients
- 1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces
- 1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows
- Coarse salt to taste
- 3 tablespoons of light vegetable oil
- 1/2 cup of finely chopped onions
- 1 teaspoon of finely chopped garlic
- 1 tablespoon of ground red pepper, paprika, or their combination
- 1 teaspoon of mustard powder
- 12 kari leaves or 2 bay leaves
- 2 cups water
- 1/2 pound of plum tomatoes, peeled, seeded, and chopped
- 1/4 cup 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
Directions
Place the fish on a plate and rub over with the curry powder and 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.
- CURRY POWDER
- 2 tablespoons of coriander seeds
- 2 teaspoons of fenugreek seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of black peppercorns
- 1/2 teaspoon of fennel seeds
- 1 (3-inch) stick cinnamon
- 5 whole cloves
- 1 tablespoon turmeric
- 1 teaspoon of ground red pepper
Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place.
Yield: 1/4 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By littlelily28_76...
lafayette, LA
on July 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family loved this! I suggest you don't cut corners and buy pre-packaged curry. It's worth making the curry from scratch. I did add a jalapeno to the liquid mixtue and let it simmer for twenty minutes. I also dumped the rest of the curry in the liquid. Excellent!!!
Read all 1 reviews