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Curried Fish
- 2-1/2 lbs. fish fillets, whitefish or salmon
- 1 cup mayonaise
- 1 large onion, sliced
- 1/3 cup baby carrots, sliced thin
- 4 cloves garlic, finely diced
- 1 Tblsp. curry powder
- 1 tsp. Spike seasoning
- 1 tsp. garum masala
- black pepper
- cayenne pepper (optional)
- Tobasco
- toasted sesame oil
- lemon juice
- tamari
- olive oil
Preheat oven to 450 degrees. Brown the onions well in a skillet in olive oil. Add the baby carrots, garlic, curry, garum masala, Spike, and if you like it spicier, cayenne pepper to taste. Saute for a few minutes to combine flavors, adding a good dash of sesame oil in the last minute. Watch out for the fumes from the coooking spices. Put the cooked mixture into a bowl, making sure you get scrape all the cooked spices out of the pan. In the bowl, add the mayo, black pepper and add a dash of Tobasco and mix well. Oil the bottom of a baking pan with olive oil. Coat the fish fillets with tamari and lemon juice. Place them in the baking pan and coat each of them with a thick layer of the mayo mixture, covering them well. Bake at 450 degrees for 12 minutes.
This dish has a very creamy, smooth texture, so I'd serve it on or top it with something crunchy. You might serve it over a bed of fresh cole slaw mix without the dressing or some other crunchy greens, and/or top it with fried chow mein noodles. I tried it over brown basmati rice cooked with a shot of soy sauce in it, and that's good, too. The advantage, aside from the richness and flavor is that encasing the fish in the mayo mixture keeps in the moisture while it bakes, preventing it from drying out. The fish will be flaky, tender and falling apart. The oil is cooked out of the mayo, so it's not quite as fattening as it sounds.
For those who haven't heard of garum masala, it's an Indian dried spice mixture used in making curries. It helps the flavor of this dish, but it's not vital. You can find it at Indian spice stores or Asian markets.
- 2-1/2 lbs. fish fillets, whitefish or salmon
- 1 cup mayonaise
- 1 large onion, sliced
- 1/3 cup baby carrots, sliced thin
- 4 cloves garlic, finely diced
- 1 Tblsp. curry powder
- 1 tsp. Spike seasoning
- 1 tsp. garum masala
- black pepper
- cayenne pepper (optional)
- Tobasco
- toasted sesame oil
- lemon juice
- tamari
- olive oil
Preheat oven to 450 degrees. Brown the onions well in a skillet in olive oil. Add the baby carrots, garlic, curry, garum masala, Spike, and if you like it spicier, cayenne pepper to taste. Saute for a few minutes to combine flavors, adding a good dash of sesame oil in the last minute. Watch out for the fumes from the coooking spices. Put the cooked mixture into a bowl, making sure you get scrape all the cooked spices out of the pan. In the bowl, add the mayo, black pepper and add a dash of Tobasco and mix well. Oil the bottom of a baking pan with olive oil. Coat the fish fillets with tamari and lemon juice. Place them in the baking pan and coat each of them with a thick layer of the mayo mixture, covering them well. Bake at 450 degrees for 12 minutes.
This dish has a very creamy, smooth texture, so I'd serve it on or top it with something crunchy. You might serve it over a bed of fresh cole slaw mix without the dressing or some other crunchy greens, and/or top it with fried chow mein noodles. I tried it over brown basmati rice cooked with a shot of soy sauce in it, and that's good, too. The advantage, aside from the richness and flavor is that encasing the fish in the mayo mixture keeps in the moisture while it bakes, preventing it from drying out. The fish will be flaky, tender and falling apart. The oil is cooked out of the mayo, so it's not quite as fattening as it sounds.
For those who haven't heard of garum masala, it's an Indian dried spice mixture used in making curries. It helps the flavor of this dish, but it's not vital. You can find it at Indian spice stores or Asian markets.
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