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.
900g2 lb thick fish fillets (such as cod, haddock, halibut, or mackerel)
500ml18 fl oz milk
1tspsalt
Lots of freshly ground black pepper
½tspchili powder
¼tspground turmeric
5tbspbreadcrumbsmade from dried bread, homemade or store-bought
50g2 oz unsalted butter
4tbspgood curry powder
2tbspplain flour
3tbspfinely chopped green coriander
2–3 tsp lemon juice
Instructies
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.