Fish & Creamy Curry Sauce |
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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 4 |
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I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this. Ingredients:
750 g fish fillets |
lemon juice |
3 teaspoons butter |
1 tablespoon madras curry powder |
3 teaspoons flour |
1/2 cup milk |
1/2 cup mayonnaise |
salt & pepper |
1/4 cup sour cream |
2 tablespoons parsley, chopped |
flour, seasoned with |
salt & pepper |
1 egg, beaten |
2 tablespoons water |
breadcrumbs |
Directions:
1. Remove skin from fish & sprinkle with lemon juice.
2. Melt butter in a pan, add curry powder & flour & stir for a few minutes.
3. Slowly stir in the milk and cook stirring for 1/2 minute.
4. Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
5. Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
6. Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
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