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Fish with Orange Curry Sauce
Fish with Orange Curry Sauce is a modern Fusion recipe (based on a Bengali original) for a classic curry of fish in a sour cream curry base with orange zest. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fish with Orange Curry Sauce.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+90 minutes marinating)
Serves:
2
Rating: 
Tags : CurrySpice RecipesFusion RecipesFusion Recipes
Here is a Fusion curry recipe, based loosely on a Bengali curry. Sour cream is substituted for sour yoghurt or curd. I would use a mild Madras-style curry powder for this. Though the colour of the curry is orange, the name actually refers to the orange zest used in its preparation.
Ingredients:
125ml (1/2 cup) sour cream
2 tbsp finely-grated orange zest
1 tbsp fresh parsley, chopped
1/4 tsp onion powder
¼ tsp finely-minced garlic
1/4 tsp dry mustard
1/4 tsp curry powder
2 (175g [6-oz]) fish steaks (halibut is good as it gives nice square pieces)
Method:
Mix together the sour cream, orange zest, parsley, onion powder, garlic, mustard powder and curry powder, beating to combine. Pour half into a small flat-based dish. Sit the fish on top then pour over the reamainder of the sauce.
Set aside to marinate in your refrigerator for at least 20 minutes (and up to 90 minutes).
Cook the fish and sauce separately. Remove the fish from the marinade and either fry gently in a little mustard oil or steam in a steamer basket for 8-10 minutes. The fish is ready when it can be flaked easily with a fork.
In the meantime, place the marinade in a small pan and bring to a gentle simmer.
Serve the fish on a bed of plain rice and pour over the heated marinade as your sauce. Serve immediately.
