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Cold Fish Curry

Ingredients
  Sole fillets 9
  Milk 1 Cup (16 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Butter 3 Teaspoon
  Onions 4 Medium, peeled and thinly sliced
  Vinegar 1 1⁄2 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Fish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2103 Calories from Fat 354

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 16.8 g84.1%

Trans Fat 0 g

Cholesterol 763.3 mg254.4%

Sodium 2692.5 mg112.2%

Total Carbohydrates 128 g42.6%

Dietary Fiber 18.4 g73.7%

Sugars 54.8 g

Protein 299 g598.3%

Vitamin A 23.7% Vitamin C 147%

Calcium 76.5% Iron 71.5%

*Based on a 2000 Calorie diet

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Cold Fish Curry Recipe