Madras Red Fish Curry

Category: Main Dish

Cuisine: American

Ready in 45 minutes

Ingredients

; chopped

1 1/2 lb Skinless and boneless fillets, flounder 4 serving pieces

Coarse salt to taste

1 ts garlic Finely chopped

2 c Water

1/2 c Unbleached flour for dusting

sprig Kari or cilantro, for garnish

1 tb red pepper; paprika Ground, combination

1 tb Curry powder

1/2 c onions Finely chopped

1/2 lb Plum tomatoes peeled and chopped

12 Kari leaves or 2 bay leaves

1/4 c Tamarind water or 1 tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice

3 tb Light vegetable oil

1 ts Mustard powder


Directions

Place the fish on a plate and rub over with the curry powder ans 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. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI

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