Curried Flounder Madras
|Butter/Margarine||6 Tablespoon (3/4 Stick)|
|Minced fresh ginger||1 Teaspoon|
|Yellow onion||1 Medium, peeled and chopped|
|Green onions||4 , trimmed and chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Curry powder||2 Teaspoon|
|Flounder fillets/Sole / halibut / cod / haddock fillets||1 1⁄2 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Dry sherry/Dry white wine||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 350°F. In a 9- or 10-inch skillet with an ovenproof handle, melt the butter over moderate heat. Add the ginger, yellow onion, green onions, garlic, and curry powder, and cook uncovered, for 5 minutes. Remove the skillet from the heat.
2. Push the onion mixture to one side of the skillet. If the flounder fillets are very thin, fold them in half. They should be about 1 inch thick when folded. Place the fillets in the skillet in one layer and spread the onion mixture evenly over them. Pour the water, and the sherry if used, evenly over the fillets, and sprinkle with the salt. Bake, uncovered, for 10 minutes or longer, depending on the thickness of the fish. If the fish flakes easily when tested with a fork, it is done. Serve with Shredded Cabbage with Garlic.