This was a Madhur Jaffrey recipe that looked really interesting, and Shawn picked up some nice haddock fillets so it was a good fit. We really liked both the simple preparation of the fish and the sauce! I am not usually a star at breading/baking fish, but I followed this to a tee and it came out perfectly. The sauce would also be really nice with chicken or pork as well. All-around great recipe…pretty much like every Madhur recipe we’ve tried. 🙂 We had this with ginger-garlic broccoli on the side.
- 2 pounds thick fish fillets, Haddock or Cod
- 21/4 cups milk
- 1 tsp salt
- freshly ground pepper
- 1/2 tsp cayenne pepper (I used a scant 1/4 tsp…only change)
- 1/4 tsp turmeric
- 5 Tbsp panko crumbs
- 4 Tbsp unsalted butter
- 1/4 cup good curry powder (don’t use the ancient tin from the back of your cupboard)
- 2 Tbsp flour
- 3 Tbsp finely chopped cilantro
- 2-3 tsp fresh lemon juice
Preheat the oven to 450 and lay out the fillets in a baking pan. Combines the milk, salt, pepper, cayenne and turmeric and pour it over the fish. Let it sit for 15 minutes, then take the fish out of the milk, reserving it, and coat them completely with the bread crumbs.
Put the fish in a baking sheet or dish lined with aluminum foil and dot with 2 tbsp of butter. Bake for 15 minutes, or until it flakes easily and it’s a nice golden brown.
Meanwhile, put the milk in a small pan and bring to a simmer. In another heavy bottomed pan, melt the remaining 2 tbsp butter and then add the curry powder. Stir for a minute and then add the flour. Cook for 2 minutes, stirring. Then whisk in the hot milk and stir the sauce until it thickens and boils. Take it off the heat and add the cilantro and lemon juice. Be careful not to cook for too long – I did and it over-thickened. Still delicious, though.
Arrange the fish on a platter or individual plates and spoon the sauce over them. Serve extra sauce on the side.