FISH & CREAMY CURRY SAUCE

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Fish & Creamy Curry Sauce image

I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.

Provided by Mandy

Categories     Australian

Time 24m

Yield 4 serving(s)

Number Of Ingredients 15

750 g fish fillets
lemon juice
3 teaspoons butter
1 tablespoon Madras curry powder
3 teaspoons flour
1/2 cup milk
1/2 cup mayonnaise
salt & pepper
1/4 cup sour cream
2 tablespoons parsley, chopped
flour, seasoned with
salt & pepper
1 egg, beaten
2 tablespoons water
breadcrumbs

Steps:

  • Remove skin from fish & sprinkle with lemon juice.
  • Melt butter in a pan, add curry powder & flour & stir for a few minutes.
  • Slowly stir in the milk and cook stirring for 1/2 minute.
  • Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
  • Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
  • Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.

Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4

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