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
Nutrition Facts
Serving size Complete recipe
Calories 2103Calories from Fat 354
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 16 g80%
Trans Fat 0 g
Cholesterol
Sodium 2692 mg112.17%
Total Carbohydrates 128 g42.7%
Dietary Fiber 18 g72%
Sugars 54 g
Protein 299 g598%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
