Madras Red Fish Curry Recipe

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Servings: 1

Ingredients

Cost per recipe $1.96 view details
  • 1 1/2 lb Skinless and boneless non-oily fish, such as sole or possibly fillets, flounder, cut into 4 serving pcs
  • 1 Tbsp. Curry pwdr
  • 1/2 c. Unbleached flour for dusting Coarse salt to taste
  • 3 Tbsp. Light vegetable oil
  • 1/2 c. Finely minced onions
  • 1 tsp Finely minced garlic
  • 1 Tbsp. Grnd red pepper, paprika, or possibly their combination
  • 1 tsp Mustard pwdr
  • 12 x Kari leaves or possibly 2 bay leaves
  • 2 c. Water
  • 1/2 lb Plum tomatoes, peeled, seeded, and minced
  • 1/4 c. Tamarind water, or possibly 1 tsp. tamarind paste dissolved in 1/4 c. of warm water, or possibly 1 tsp. prune paste mixed with 1 tsp. lemon juice Kari or possibly cilantro sprig for garnish

Directions

  1. Place the fish on a plate and rub over with the curry pwdr ans salt. Heat 3 Tbsp. of oil in a large non-stick frying pan till warm. Lightly dust fish pcs with flour and add in to the oil. Cook till fish is lightly browned, about 1 minute, turning once. Don't fully cook fish. Remove fish to the plate.
  2. To the same pan add in onions, garlic, red pepper, mustard, and curry leaves; cook till the onions are soft, about 3 min. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer till the sauce is reduced and thickened, about 8 min. Gently slip in the fish and the accumulated juices. Cook till the fish is heated through, about 2 min.
  3. Serve garnished with herbs.
  4. Yield: 4 servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 874g
Calories 710  
Calories from Fat 387 55%
Total Fat 43.94g 55%
Saturated Fat 3.48g 14%
Trans Fat 1.05g  
Cholesterol 0mg 0%
Sodium 40mg 2%
Potassium 871mg 25%
Total Carbs 72.28g 19%
Dietary Fiber 9.7g 32%
Sugars 9.11g 6%
Protein 11.54g 18%
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