Cold Fish Curry
|Milk||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Onions||4 Medium, peeled and thinly sliced|
|Vinegar||1 1⁄2 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
Cover fish with milk and refrigerate for several hours.
Drain fish; dry with paper toweling.
Dip in flour which has been seasoned with salt and pepper.
Saute' fish lightly in butter; place in a glass dish and set aside.
In a saucepan cover onions with vinegar.
Add seasonings and bring to a boil; cook 4 to 5 minutes.
Onions should remain crisp.
Pour mixture over fish and refrigerate for 24 hours.