FISH FILLETS IN A CURRY SAUCE - Curry dar macchi
Serves : 4-5
Style : East Indian (Bengali )
Ingredients :
2 pounds thick fish fillet, such as blue fish and mackerel, skinless
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
2-3 teaspoons fresh lemon juice
Method :
1. Arrange a shelf in the upper third of the oven and preheat to it highest temperature.
2. Spread out the fish on a baking dish.
3. Combine the milk, salt, pepper and cayenne and turmeric in a pitcher and pour over the fish.
Set aside.
4. Measure and chop remaining ingredients.
5. Then lift fish out of milk and dust both sides with the breadcrumbs, patting them on so that
they adhere. Reserve the milk.
6. Now put the fish in a shallow baking dish lined with foil.
7. Dotwith 2 tablespoons of the butter and bake for 15 minutes.
8. While the fish bakes, set the milk to heat, but do not boil.
9. Melt the remaining 2 tablespoons of butter in a small heavy skillet or sauce pan over
medium-low heat.
10. When the butter has melted and is bubbling, put in the curry powder. Stir for a minute.
11. Now put in the flour. Stir for about 2 minutes. It should keep bubbling.
12. Take the sauce pan off the heat and using a whisk, beat in the hotmilk.
13. Now put the sauce pan on med-high heat and stir with the whisk until the sauce comes to a
boil. Boil for a minute, whisking all the time.
14. Add the cilantro and lemon juice. Stir to mix them in.
15. Put the fish on a serving plate or on individual plates.
16. Pour the sauce over all and serve quickly. Extra sauce if there is any, should be served on
the side.
Source : Recipe Cottage
