Ruths Iraqi Fish Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick)
• 1/4 cup vinegar
• 1 large onion, chopped fine
• 1/4 cup olive oil
• 4 tablespoons curry powder
• 1 tablespoon salt
• 1 (15 ounce) can tomato sauce
• 1 cup red wine vinegar
• 4 tablespoons pomegranate molasses (found in import food stores)
• 1 dash hot sauce (or to taste)
• 1/4 teaspoon garlic powder (optional)
• 1 1/2 cups fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 large tomato, sliced

Recipe

• 1 preheat oven to 350 degrees.
• 2 place fish in medium bowl and pour vinegar over filets, tossing gently by hand to cover all filet surfaces.
• 3 rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
• 4 in large skillet over medium heat, sauté onions in olive oil until translucent.
• 5 add curry powder and salt to onions, stirring for one minute.
• 6 add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
• 7 pour mixture over fish and spread the chopped parsley and mint evenly over the top. arrange tomato slices on top.
• 8 bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
• 9 serve with cooked rice.