Fish cutlets with curry sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | Onion, sliced thickly from top to base | |
| 1 | teaspoon | Fresh ginger, grated |
| 8 | Candlenuts, chopped into 8 pieces | |
| 1 | teaspoon | Curry powder |
| 2 | teaspoons | Light soy sauce |
| 2 | teaspoons | Lemon juice |
| 1 | cup | Water |
| 4 | Fish cutlets, (fillets??) | |
| 2 | Spring onions, chopped | |
Directions
1. Heat oil in frying pan, add onions, stir-fry until tender. Add ginger, candlenuts and curry powder, stir-fry over low heat for 3 minutes.
2. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat and simmer for 3 minutes.
3. Add fish cutlets in single layer, cover, simmer for 5 minutes on each side or until just cooked through.
NOTE: Any white fish cutlets or fillets are suitable for use with this recipe. Source: Indonesian Cooking
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