1 tbls of your favourite curry powder or masala (I use Packo for this recipe)
2 large chopped onions
Lemon to garnish
50ml sunflower oil
1 tbsp Sea
CHEF'S TIP... Add a teaspoon of curry powder salt and pepper to the flour and dip the fish in it before adding it to the pan to fry it. The season flour will seal the fish and the curry powder and salt will enhance the flavour
Preparation time: 25 mins
Cooking time: 5 mins
Makes 6 Portions
Dip the fish fillets in the flour and add them to a hot pan. Lightly fry them to a golden brown colour and remove from the pan.
Then place them on a paper towel to remove the excess fat and keep warm in the oven on a low heat whilst you prepare the sauce.
To prepare the sauce start by frying the sliced onions in some hot oil in a deep pan once the onions have started to go a golden brown.
Then add a tablespoon of curry powder and the sliced mushrooms and lightly fry them until they are cooked though but don’t over cook them as mushroom tend to disappear if overcooked.
Add the tub of cream to the pan and season it with salt and pepper.
Reduce the cream in the pan for a minute or two until it forms a light custard consistency and it is then ready to serve.
Present the fish on the plate and top with the mushroom sauce and serve with chips mash or fondant potato or a salad of your choice