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Curried Flounder With Mushrooms

chef.jackson's picture
Ingredients
  Chopped fresh ginger 1 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Cumin 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Fennel seeds 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Olive oil 1 Tablespoon
  Onions 2 Large, sliced
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, drained, chopped (1 Can)
  Fish broth/Bottled clam juice/reduced-sodium chicken broth 2 Cup (32 tbs)
  Mushrooms 1 Pound, halved
  Lemon juice 1 Tablespoon
  Flounder fillets/Sole fillets 1 Pound, cut into 1-inch-wide strips
Directions

1. With a mortar and pestle (or in a mini-food processor), grind together the ginger, turmeric, cumin, coriander, fennel seeds, and nutmeg to form a paste. Set the paste aside.
2. In a large skillet, warm the oil over medium-high heat. Add the onions and cook, stirring frequently, until they are translucent, about 4 minutes.
3. Stir in the spice paste, tomatoes, and broth, and bring the liquid to a boil. Add the mushrooms and lemon juice. Reduce the heat to low and simmer the curry until it is reduced by half, 10 to 12 minutes.
4. Lay the fish strips on top of the curry, cover the skillet, and steam the fish until it is opaque, about 2 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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