Sauteed Onaga With Creamy Curry Sauce

Ingredients

• 2 lbs fish fillets, onaga
• 1/4 cup olive oil
• salt and pepper, to taste

Curry Sauce

• 2 tablespoons clarified butter
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/4 cup celery, finely chopped
• 1 teaspoon green chili pepper, finely chopped
• 1 teaspoon red chili, finely chopped
• 1 teaspoon fresh gingerroot, finely chopped
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/4 cup fish stock or clam juice
• 1/2 cup tomato, blanched, peeled, chopped

To Finish

• 1 cup cream
• 2 tablespoons cilantro, finely chopped
• lemon juice, few drops

Directions

1. 1

   To prepare the curry sauce:.

2. 2

   In a saucepan, sweat garlic and ginger in butter.

3. 3

   Add onion, celery and chili.

4. 4

   Sweat.

5. 5

   Add turmeric, curry powder, coriander and garam masala.

6. 6

   Add clam juice, bring to a simmer.

7. 7

   Add tomatoes.

8. 8

   Reduce to a syrup, then add cream and bring to a boil.

9. 9

   Season to taste, remove from heat when cooked.

10. 10

    Add cilantro and lemon juice to finish.

11. 11

    Set aside.

12. 12

    To cook the onaga fish:.

13. 13

    Cut into 4 8 ounce pieces.

14. 14

    Season both sides of the fillets with salt and pepper.

15. 15

    Preheat frying pan with olive oil and cook the fillets from 3-5 minutes.

16. 16

    To finish the plate:.

17. 17

    Preheat 4 dinner plates.

18. 18

    Pour equal amounts of sauce on each plate.

19. 19

    Place the fillet in the center of each plate.

20. 20

    Serve immediately.