Fish Fillets in Curry Sauce ~ I’m always looking for new ways to cook fish, and this British/Indian fusion cod with curry sauce is fabulous!
This delicious recipe has Anglo-Indian roots that go back many generations. Indian cooks in Anglo households would spice up the classic English fish in cream sauce with their native spices. This dish also seemed appropriately light and easy enough for the sweltering weather we’re having this week.
I used gorgeous fresh cod, but you could use any firm white fish you like.
This was delicious. The sauce was spicy without being too hot, and the thickness of the fillets stood up to the assertiveness of the sauce. The sauce in itself was easy to make and could be the base for other curries. I’m going to put some cooked chicken, potatoes, and peas in the leftover sauce and serve it over rice for tomorrow’s lunch!
*recipe by Madhur Jaffrey
Fish Fillets in Curry Sauce
- 2 pounds thick fish fillets Haddock or Cod
- 21/4 cups milk
- 1 tsp salt
- freshly ground pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp turmeric
- 5 Tbsp bread crumbs
- 4 Tbsp unsalted butter
- 1/4 cup good curry powder don't use the ancient tin from the back of your cupboard
- 2 Tbsp flour
- 3 Tbsp finely chopped cilantro
- 2-3 tsp fresh lemon juice
- Preheat oven to 400F
- Lay out the fillets in a baking pan.
- Combine the milk, salt, pepper, cayenne and turmeric and pour it over the fish. This sits for 15 minutes while you get the rest of the ingredients measured and chopped.
- Take the fish out of the milk, reserving it, and coat it completely with the bread crumbs. I used panko crumbs to get a good crunchy coating. Press them in so they adhere. Put the fish in a shallow baking dish lined with aluminum foil and dot with 2 tbsp of butter. Bake for 15 minutes. (I baked it for almost 15 minutes at 400, then broiled the fish for a few minutes to get a crispy brown crust).
- After you put the fish in the oven, put the milk in a small pan and bring to a simmer. In another heavy bottomed pan, melt the remaining 2 tbsp butter and then add the curry powder. Stir for a minute and then add the flour. Cook for 2 minutes, stirring. Then whisk in the hot milk and stir the sauce until it thickens and boils. Take it off the heat and add the cilantro and lemon juice.
- Arrange the fish on a platter or individual plates and spoon the sauce over them. Serve extra sauce on the side. I went all the way with the Anglo-Indian theme and served English garden peas on the side.