In general, I don't cook fish or curry at home. Fish because it requires buying it on the day you want it and I generally cook from pantry/frozen goods. Curry because it can take forever and often doesn't give me what I want or is too complicated. (One curry exception is the frozen Paneer Tikka Masala from Trader Joe's - I doctor it by adding chicken and veggies and it's wonderful.) So not having time to do a braising trial this weekend due to having a friend in town and not owning a pressure cooker, my recipe this week is a microwaved fish curry. Sounds revolting, no? Turns out it's both easy AND delicious. Wacky.
I considered taking a picture, but maybe next time. I was hungry. This is my version derived from the school's version. The teacher's version will be after the jump, and it was derived from a Julia Sohni recipe. Mine was good enough that I made some quinoa to more easily eat the remaining sauce.
|Microwaved Filet of Sole Curry - Rev 3|
|1/2||t||Penzey's Maharajah Curry|
|1||cube||Dorot frozen minced garlic|
|1/2||lb||white fish, thin filet(s)|
|1||small zucchini, cubed|
|1||leaf||kale, torn into 1" pieces|
|5||button mushrooms, diced|
|1+||t||Grey Poupon mustard|
|pinch||salt to taste|
|6||dollops||sprayed from heavy whipped cream can|
- Put the filet in a microwave safe dish like a pyrex bowl or pie plate. Mix rub. Rub it on the fish, both sides. Let it sit for 15 minutes.
- Meanwhile, chop the veggies roughly
- Squeeze a stripe of mustard down the fish
- Toss the veggies on the fish, salt the mess, and squeeze out some dollops of whipped cream a little bigger than golf balls.
- Cover with Glad Press-n-seal, microwave for 3 minutes
- Remove pan from microwave, on the far side of the dish peel back the plastic wrap (or cut slits) to let out the steam away from your face.
- Use a spatula to flip and rotate the fish, recover with veggies as you're able
- Recover and cook for 99 sec to 4 min more until cooked through
- Do the same steam dance - away from the face - and let sit 1 min, then plate. Heat remaining sauce in bowl up to a minute to thicken and drizzle over plated dish.
- Serve. Roll eyes back in head from tastiness and light texture of the fish. There's a lovely burn that shouldn't overwhelm anyone who eats any spicy food at all.
|Microwaved Filet of Sole Curry - Rev 2|
|1/2||t||dry English mustard|
|1||t||fresh minced garlic|
|1||t||fresh ginger, minced|
|1||lb||white fish, thin filet(s)|
|1||small||red bell pepper, finely diced|
|1||small||green/yellow pepper, also diced|
|5||oz||button mushrooms, thinly sliced|
|pinch||salt to taste|
Differences - well, the peppers, obviously; they suggest covering the fish while it marinates; the mix of dry curry ingredients; mix the grainy mustard with the cream and pour over the mix, and the spritz of lemon juice goes on after it's done cooking. Remember not to steam your face. If doubling the recipe, only go +2/3 or less on the spices or so - use a scant teaspoon or a little less to avoid too much heat. FYI, concentrating the remaining cream sauce is my addition, along with the alternate veg.