This is relatively spicy when prepared as follows. You can cut down the red pepper for a milder dish.
1 1/2 pounds skinless boneless sole or flounder fillet in four serving pieces
1 Tbsp curry powder
1 Tbsp ground red pepper, paprika, or a combination
3 Tbsp vegetable oil
1/4 c all-purpose flour for dusting
1 tsp mustard seeds
1/2 c finely chopped onion
1 tsp minced garlic
12 kari leaves or 2 bay leaves
2 c water
2 Tbsp tomato paste
1 tsp tamarind paste or lemon juice
1/3 c coconut milk, light cream, or low-fat milk
salt to taste
- Combine curry powder and red pepper, then rub over fish.
- Heat 2 Tbsp of the oil in a large, heavy nonstick skillet.
- Dust fish lightly with flour and add to skillet. Cook until lightly browned but not fully cooked, about 1 minute.
- Remove to a plate and set aside.
- Wipe the skillet clean and add the remaining tablespoon of oil.
- When the oil is hot, add the mustard seeds. Cover the pan with a lid, because the seeds will pop and spatter.
- When the sputtering subsides, add the onion, garlic, and kari leaves. Cook until the onions are soft, about 3 minutes.
- Stir in water, tomato paste, and tamarind paste. Boil unti the sauce is reduced and thick, about 5 minutes.
- Add the coconut milk, salt, and the fish. Cook until done.
- Serve warm, at room temperature, or cold.
Julie Sahni. Introduction to Indian Cooking. (Berkeley, CA: Ten Speed Press, 1998) 117.
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