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Marlin Curry over Basmati Rice
The Title Says It All |
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1.5 lbs of Marlin or sword fish steaks, cut into 3/4 inch cubes
1 large shallot, finely chopped
some butterfat or gee (or heat some butter until the water is evaporated but don't burn it)
1/4 cup dry red wine
2 cups of whipping cream
1 heaping Tbls. of tomato paste
2 tsp. of your favorite curry powder (choose one that's not sweet but has a kick to it)
salt to taste
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Carefully skin and descale the Marlin (the scales look like very sharp fish bones). Cut off the bloody parts and connective tissue - you should end up with cubes of pure, clean fish.
Swordfish or any dense fish with a significant taste to it will work if you can't get Marlin. Use fresh fish, it should not smell 'fishy' until you heat it up in the pan.
Saute the shallot in the butterfat and, when soft, pour in and reduce the red wine. Make sure the alcohol is evaporated, you don't want the sauce to taste like cheap booze.
Add the cream and dissolve the tomato paste in it, add the curry powder and bring to a light simmer. Do not boil cream sauces, the cream will separate and leave a mess!
Add the fish cubes and cook until the fish is done, but still juicy.
Serve over basmati rice, add some green garnish (3 sprigs of chives or the cut green part of spring onions).
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Preparation Time: 30 minutes |
Serves: 2 |
| Recipe Origin: United States |
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Submitted by: |
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Jurgen Lobert
Massachusetts
United States |
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| This recipe has been viewed 6050 times. |
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