Ruths Iraqi Fish Curry
photo by CafeYorkie
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 cassarole
- Serves:
- 6-8
ingredients
- 3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick)
- 1⁄4 cup white vinegar
- 1 large onion, chopped fine
- 1⁄4 cup olive oil
- 4 tablespoons curry powder
- 1 tablespoon salt
- 1 (15 ounce) can tomato sauce
- 1 cup red wine vinegar
- 4 tablespoons pomegranate molasses (found in import food stores)
- 1 dash hot sauce (or to taste)
- 1⁄4 teaspoon garlic powder (optional)
- 1 1⁄2 cups fresh parsley, chopped
- 1⁄4 cup of fresh mint, chopped
- 1 large tomatoes, sliced
directions
- Preheat oven to 350 degrees.
- Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
- Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
- In large skillet over medium heat, sauté onions in olive oil until translucent.
- Add curry powder and salt to onions, stirring for one minute.
- Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
- Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
- Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
- Serve with cooked rice.
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RECIPE SUBMITTED BY
CafeYorkie
United States