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FISH FILLETS IN A CURRY SAUCE (Curry dar macchi) India
serves 4-5

2 pounds thick fish fillet, such as blue fish and mackerel, skinless
2 1/2 cups milk
1 teaspoon salt
lots of freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
5 tablespoons bread crumbs
4 tablespoons unsalted butter (half stick)
1/4 cup good curry powder
2 tablespoons all-purpose flour
3 tablespoons finely chopped fresh cilantro
2-3 teaspoons fresh lemon juice

Arrange a shelf in the upper third of the oven and preheat to it
highest temperature. Spread out the fish on a baking dish. Combine
the milk, salt, pepper and cayenne and turmeric in a pitcher and
pour over the fish. Set aside. Measure and chop remaining ingredients.
Then lift fish out of milk and dust both sides with the bread
crumbs, patting them on so that they adhere. Reserve the milk.
Now put the fish in a shallow baking dish lined with foil. Dot
with 2 tablespoons of the butter and bake for 15 minutes.

While the fish bakes, set the milk to heat, but do not boil. Melt
the remaining 2 tablespoons of butter in a small heavy skillet or
saucepan over medium-low heat. When the butter has melted and is
bubbling, put in the curry powder. Stir for a minute. Now put in
the flour. Stir for about 2 minutes. It should keep bubbling.
Take the saucepan off the heat and using a whisk, beat in the hot
milk. Now put the saucepan on med-high heat and stir with the
whisk until the sauce comes to a boil. Boil for a minute, whisking
all the time. Add the cilantro and lemon juice. Stir to mix them
in. Put the fish on a serving plate or on individual plates. Pour
the sauce over all and serve quickly. Extra sauce if there is any,
should be served on the side.


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