Sauteed Onaga With Creamy Curry Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs fish fillets, onaga
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tablespoons clarified butter
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/4 cup celery, finely chopped
• 1 teaspoon green chili pepper, finely chopped
• 1 teaspoon red chili, finely chopped
• 1 teaspoon fresh gingerroot, finely chopped
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/4 cup fish stock or 1/4 cup clam juice
• 1/2 cup tomato, blanched, peeled, chopped
• 1 cup cream
• 2 tablespoons cilantro, finely chopped
• lemon juice, few drops

Recipe

• 1 to prepare the curry sauce:.
• 2 in a saucepan, sweat garlic and ginger in butter.
• 3 add onion, celery and chili.
• 4 sweat.
• 5 add turmeric, curry powder, coriander and garam masala.
• 6 add clam juice, bring to a simmer.
• 7 add tomatoes.
• 8 reduce to a syrup, then add cream and bring to a boil.
• 9 season to taste, remove from heat when cooked.
• 10 add cilantro and lemon juice to finish.
• 11 set aside.
• 12 to cook the onaga fish:.
• 13 cut into 4 8 ounce pieces.
• 14 season both sides of the fillets with salt and pepper.
• 15 preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
• 16 to finish the plate:.
• 17 preheat 4 dinner plates.
• 18 pour equal amounts of sauce on each plate.
• 19 place the fillet in the center of each plate.
• 20 serve immediately.