I'm not sure who Julie Ottis/B.C. is but this recipe was originally written in Kaye's beautiful, cursive, school teacher's legible handwriting. I'm sure the sight of it would invoke fond memories of High School English, Japanese culture and Global Issues classes for all of Kaye's former students. (Sorry mom but I don't recall grammar points- would the course titles be in italics or quotation marks?)
This picture isn't that appetizing but it's the only one that matched the description
Serves 4-6
1/4 teaspoon salt
1/2 cup boiling water
1 lb. pike, pollack, (fillets) sole or haddock
2 Tb. butter
1/4 cup minced onion
2 T flour
1 tsp. curry powder (what!! after living in India this puny amount seems like NOTHING)
1 tsp sugar
1/4 tsp salt
Dash ginger
3/4 cup milk
3 cup cooked rice
1 pkg (10 oz) frozen peas, cooked with the grain
Heat water & salt to boiling. Add fish & cover & simmer 6-10 minutes or until fish flakes easily with fork.
Drain and reserve 1/2 cup broth.
Break fillets into 2-in. pieces; keep warm while preparing sauce.
Melt butter in saucepan; stir onion in butter and cook until tender.
Stir in flour, curry powder, sugar, salt and ginger. Cook over low heat. Stir in reserved broth & milk. heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in fish; heat through.
Mix rice and peas; ;pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold.
This picture isn't that appetizing but it's the only one that matched the description
Serves 4-6
1/4 teaspoon salt
1/2 cup boiling water
1 lb. pike, pollack, (fillets) sole or haddock
2 Tb. butter
1/4 cup minced onion
2 T flour
1 tsp. curry powder (what!! after living in India this puny amount seems like NOTHING)
1 tsp sugar
1/4 tsp salt
Dash ginger
3/4 cup milk
3 cup cooked rice
1 pkg (10 oz) frozen peas, cooked with the grain
Heat water & salt to boiling. Add fish & cover & simmer 6-10 minutes or until fish flakes easily with fork.
Drain and reserve 1/2 cup broth.
Break fillets into 2-in. pieces; keep warm while preparing sauce.
Melt butter in saucepan; stir onion in butter and cook until tender.
Stir in flour, curry powder, sugar, salt and ginger. Cook over low heat. Stir in reserved broth & milk. heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in fish; heat through.
Mix rice and peas; ;pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold.
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