Title: Madras Red Fish Curry
Categories: Dujour05
Yield: 1 servings

1 1/2 lb Skinless and boneless
-non-oily fish; such as sole
-or
; fillets, flounder, cut
-into
; 4 serving pieces
1 tb Curry powder
1/2 c Unbleached flour for dusting
Coarse salt to taste
3 tb Light vegetable oil
1/2 c Finely chopped onions
1 ts Finely chopped garlic
1 tb Ground red pepper; paprika,
-or their
; combination
1 ts Mustard powder
12 Kari leaves or 2 bay leaves
2 c Water
1/2 lb Plum tomatoes; peeled,
-seeded, and
; chopped
1/4 c 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

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

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI

Converted by MM_Buster v2.0l.