2 pound onaga (filleted and backbone
removed)
¼ cup olive oil
Salt and white pepper to taste
Curry Sauce:
2 tablespoons clarified butter
½ cup onions (finely chopped)
1 teaspoon garlic (finely chopped)
¼ cup celery (finely chopped)
1 teaspoon green chili (finely chopped)
1 teaspoon red chili (finely chopped)
1 teaspoon ginger (finely chopped)
1 teaspoon turmeric powder
2 teaspoon curry powder
1 teaspoon coriander powder
1 teaspoon garam masala
¼ cup fish stock or clam
juice
½ cup tomatoes (blanched,
peeled, and finely chopped)
To Finish:
1 cup cream
2 tablespoons cilantro (finely chopped)
Few drops lemon juice
To Prepare the Curry Sauce: In a saucepan, sweat garlic and ginger in butter. Add onions, celery, and chili. Sweat. Add turmeric, curry powder, coriander and garam malasa. Add clam juice, bring to a simmer. Add tomatoes. Reduce to a syrup, then add cream and bring to a boil. Season to taste, remove from heat when cooked. Add cilantro and lemon juice to finish. Set aside.
To Cook the Onaga Fish: Cut into 4-8 ounce pieces. Season both sides of the fillets with salt and pepper. Preheat frying pan with olive oil and cook the fillets for 3 to 5 minutes.
To Finish the Plate: Preheat four dinner plates. Pour equal amounts of sauce onto each plate. Place the fillet in the center of each plate. Serve immediately.