800 g (1 3/4 lb) cod fillets, skinned
1/2 stick (2 oz) 50 g butter
1 large onion, sliced
1 tbsp (15 g) flour
2 tsp (10 ml)curry powder
2 cups (500 ml) Basic Fish Stock
1 tbsp (15 ml) lemon juice
salt and pepper
cayenne pepper
1/2 stick (2 oz) 50 g butter
1 large onion, sliced
1 tbsp (15 g) flour
2 tsp (10 ml)curry powder
2 cups (500 ml) Basic Fish Stock
1 tbsp (15 ml) lemon juice
salt and pepper
cayenne pepper
method
1. Rinse the fish and pat dry. Cut into pieces about 2.5 cm (1 inch square). Melt the butter in a saucepan and fry the cod lightly for 2-3 minutes. Using a slotted spoon, transfer the pieces to a wanned dish and keep hot.
2. Add the onion to the butter remaining in the pan and fry gently for 3-4 minutes until soft. Stir in the flour and curry powder and fry for 5 minutes, stirring constantly to prevent the onion from becoming too brown.
3. Pour in the stock and bring to the boil, stirring constantly. Lower the heat and simmer for 15 minutes. Strain the sauce into a clean saucepan, adding lemon juice, salt and pepper and cayenne to taste. Carefully add the fish to the pan, stir gently and bring to simmering point.
4. Simmer for about 10 minutes, until the fish has absorbed the flavour of the sauce. Stir occasionally to prevent sticking. Serve at once, with boiled rice if liked.
2. Add the onion to the butter remaining in the pan and fry gently for 3-4 minutes until soft. Stir in the flour and curry powder and fry for 5 minutes, stirring constantly to prevent the onion from becoming too brown.
3. Pour in the stock and bring to the boil, stirring constantly. Lower the heat and simmer for 15 minutes. Strain the sauce into a clean saucepan, adding lemon juice, salt and pepper and cayenne to taste. Carefully add the fish to the pan, stir gently and bring to simmering point.
4. Simmer for about 10 minutes, until the fish has absorbed the flavour of the sauce. Stir occasionally to prevent sticking. Serve at once, with boiled rice if liked.
serving amount
serves 6
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