Cold Fish Curry

Seafood.Master.Chef's picture

May. 09, 2010


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


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


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