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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a delicious curry sauce for fish! I like pink ling best, but any fresh, white fish works! Ingredients:
1 kg white fish fillet, cur into large chunks |
1 tablespoon butter |
1 onion, diced |
1 red capsicum, diced |
90 g butter |
3 tablespoons curry powder |
1 cup fat-free mayonnaise |
3 tablespoons fresh parsley, chopped |
4 tablespoons flour |
3 cups skim milk |
1 tablespoon lemon juice |
2 eggs, beaten |
Directions:
1. Melt butter in a pan, and cook diced fish until just cooked through. Remove fish, and set aside.
2. Add the onions and capsicum to the pan, and cook until tender.
3. Melt butter in microwave. add flour & curry powder, microwave for 30 seconds.
4. Slowly add milk, whisking to keep it smooth.
5. Add mayonnaise.
6. Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
7. Add lemon juice & parsley. Microwave 1 minute. If sauce hasn't thickened, cook in 30 second intervals, until thick and creamy.
8. Add eggs, stirring well.
9. Add fish, onion, and capsicumto sauce, stirring gently to combine.
10. Enjoy!
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