PEIXE COM PÓ DE CARIL
Curried fish
Adapted from Peixe com Pó de Caril from Sedaliza Luiz, courtesy of HA d’Assumpção.
We have not yet tested this recipe. It is recorded here to allow experimentation and verification.
14 oz | 400 g fish fillets
1 cup tomato salsa
1 tsp curry powder
1 tsp chilli powder
2 tbsp white wine
Place slices of fish one by one in an oven-proof casserole and marinade with salt, pepper, white wine and oil.
Cook in the oven.
Make a tomato salsa, add a spoon of curry powder and a spoon of chilli powder.
Cook awhile and if the sauce looks too thick, add a little milk. Pour over the fillets of fish and let them absorb the gravy but do not allow the fillets to break up.
Sprinkle with breadcrumbs and return to the oven to brown until ready to serve.
Garnish with olives.
Curried Fish Fillets, adapted from Sedaliza Luiz, courtesy of Henrique d’Assumpção and Yvonne Husband
6-8 fish fillets
salt and white pepper
a little white wine
some olive oil
1 small bottle of tomato paste
1 tbsp curry powder
¼ tsp chilli powder or flakes
a little milk
1 cup breadcrumbs
olives for decoration
Season the fish fillets with salt, pepper, a little white wine and a drizzle of olive oil. Place them in a little greased baking tray.
In a pot place the tomato paste, curry powder, chilli and enough milk to make the mixture spreadable. Cook over a low heat until well blended (about 2 mins).
Spread the tomato curry mixture over the fish fillets, covering them completely.*
Sprinkle the breadcrumbs over the top and bake in the oven at 180°C until cooked, time will depend on the thickness and type of fish.
When cooked, decorate with the olives and serve.
* The fish can be prepared ahead of time but place the breadcrumbs on top and cook just before you want to eat.