Ingelegde - African Recipe

Course : Curry
Serves: 2
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8 ounces firm white fish fillets -- (flounder, scrod, or cod), cut into 1 inch pieces
1/2 cup water
1 tablespoon lemon juice
3 pieces peppercorns
1 piece bay leaf
1 dash salt
2 teaspoons vegetable oil
1/2 cup sliced onion
1/2 teaspoon all-purpose flour
1/4 cup water
1 tablespoon lemon juice
1 1/2 teaspoons granulated sugar and malt vinegar or cider vinegar
1/4 teaspoon curry powder and salt
1 dash pepper
3 pieces lemon twists
1 bunch parsley sprig

Preparation / Directions:

To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid. To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.

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