Fish Fillets in Curry Sauce
Fish fillets in a rich, flavorful curry sauce, perfectly spiced with turmeric, curry powder, and chili powder. A delicious and aromatic dish to enjoy with rice or bread.
Equipment
- baking dish
- Shallow baking tray
- whisk,
- Measuring jug
Ingredients
- 900 g 2 lb thick fish fillets (such as cod, haddock, halibut, or mackerel)
- 500 ml 18 fl oz milk
- 1 tsp salt
- Lots of freshly ground black pepper
- ½ tsp chili powder
- ¼ tsp ground turmeric
- 5 tbsp breadcrumbs made from dried bread, homemade or store-bought
- 50 g 2 oz unsalted butter
- 4 tbsp good curry powder
- 2 tbsp plain flour
- 3 tbsp finely chopped green coriander
- 2 –3 tsp lemon juice
Instructions
- Preheat the oven to its highest temperature, positioning a shelf in the upper third of the oven.
- Spread the fish fillets in a somewhat deep dish.
- Combine the milk, salt, pepper, chili powder, and turmeric in a jug.
- Pour the mixture over the fish, making sure it is well-coated.
- Let the fish sit for 15 minutes.
- While the fish is soaking, prepare the remaining ingredients.
- After 15 minutes, lift the fish out of the milk, dust both sides with breadcrumbs, and press gently to ensure they adhere.
- Reserve the milk for later.
- Place the coated fish in a shallow baking tray lined with foil.
- Dot the fish with 25 g (1 oz) of the butter and bake for 15 minutes.
- While the fish bakes, heat the reserved milk in a separate pan.
- Melt the remaining butter in a small saucepan over medium-low heat.
- Once melted and bubbling, add the curry powder and stir for a minute.
- Add the flour and stir for about 2 minutes, allowing it to bubble.
- Remove the saucepan from the heat and, using a whisk, beat in the hot milk.
- Return the saucepan to medium-high heat, stirring constantly until the sauce comes to a boil.
- Let it boil for 1 minute while whisking.
- Add the chopped green coriander and lemon juice, stirring to mix.
- When the fish is done, place it on a serving plate or individual plates.
- Pour the curry sauce over the fish and serve immediately.
- If there is any extra sauce, serve it on the side.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the fish fillets in curry sauce with steamed rice, naan bread, or a side salad for a complete and satisfying meal.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a refreshing Pinot Grigio to balance the flavors of the curry sauce.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 18 g | Fiber: 3 g | Sugar: 7 g | Salt: 1.2 mg
