Ingredients for Fish Creamy Curry Sauce
- Fish Fillets
- 1 tablespoon lemon juice
- 2 tablespoons butter
- Madras Curry Powder
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup mayonnaise
- Salt & Pepper
- 1/4 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 large egg
- 2 tablespoons water
- Enough breadcrumbs to coat the fish
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How to Make Fish Creamy Curry Sauce
- Remove skin from fish fillets (about 1 pound) and sprinkle with 1 tablespoon of lemon juice. Set aside.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 tablespoons of curry powder and 2 tablespoons of all-purpose flour. Cook, stirring constantly, for 2-3 minutes until fragrant.
- Gradually whisk in 1 cup of milk, ensuring no lumps form. Continue cooking and stirring for 1 minute until slightly thickened.
- Stir in 1/4 cup mayonnaise, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup sour cream. Simmer for 1 minute. Stir in 1 tablespoon of chopped fresh parsley. Set aside.
- Cut fish fillets into bite-sized pieces. In a shallow dish, combine 1/2 cup seasoned flour (add salt and pepper to taste). In another shallow dish, whisk together 1 large egg and 2 tablespoons of water. Place breadcrumbs in a third shallow dish. Dredge fish pieces in flour, then egg mixture, and finally breadcrumbs.
- Deep fry fish in hot oil (350°F/175°C) until golden brown and cooked through (about 3-4 minutes). Drain on paper towels and serve immediately with the reheated curry sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
31g
Carbs
3g
