Plaice with Butter Curry Sauce
This simple and yet stunning Plaice with Butter Curry sauce packs a punch. The sauce is made with ginger, tomatoes, garlic and cream and a host of spices. Gorgeous!
Ingredients
- 6 x 200g portions of plaice, skinned
- 1 tbs veg oil
- 1 tbs butter
Sauce:
- 2 onions, peeled and sliced
- 25ml veg oil
- 2 cloves garlic, peeled and crushed
- 1 tbs ginger paste
- 600g tinned crushed tomatoes
- 3 fresh tomatoes, chopped
- 4 curry leaves
- 1 green and red chilli sliced
- 200ml double cream
- 1 tsp ground cumin
- 1 tbs garam masala
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 1 lemon (juice only)
- Salt and pepper
To serve:
- Fresh coriander
Method
Heat a large pan, add the onions and oil and cook for 10 minutes until golden.
Add the garlic, ginger, tomatoes, chilli, spices, curry leaves and ½ the coriander. Simmer for five minutes, then blitz with a hand blender.
Heat a large non-stick frying pan, add the oil and butter. When foaming pop in the plaice and season. Cook for two minutes then flip over and cook for another minute.
Warm the sauce through then finish with cream, lemon and sprinkle over coriander.
To serve, spoon the sauce onto plates and top with the fish.
Ingredients
- 6 x 200g portions of plaice, skinned
- 1 tbs veg oil
- 1 tbs butter
Sauce:
- 2 onions, peeled and sliced
- 25ml veg oil
- 2 cloves garlic, peeled and crushed
- 1 tbs ginger paste
- 600g tinned crushed tomatoes
- 3 fresh tomatoes, chopped
- 4 curry leaves
- 1 green and red chilli sliced
- 200ml double cream
- 1 tsp ground cumin
- 1 tbs garam masala
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 1 lemon (juice only)
- Salt and pepper
To serve:
- Fresh coriander
Method
Heat a large pan, add the onions and oil and cook for 10 minutes until golden.
Add the garlic, ginger, tomatoes, chilli, spices, curry leaves and ½ the coriander. Simmer for five minutes, then blitz with a hand blender.
Heat a large non-stick frying pan, add the oil and butter. When foaming pop in the plaice and season. Cook for two minutes then flip over and cook for another minute.
Warm the sauce through then finish with cream, lemon and sprinkle over coriander.
To serve, spoon the sauce onto plates and top with the fish.
