Sauteed Onaga With Creamy Curry Sauce

• 2 lbs fish fillets, onaga
• 14 cup olive oil
• salt and pepper, to taste
• 2 tablespoons clarified butter
• 12 cup onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 14 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
• 14 cup fish stock or 14 cup clam juice
• 12 cup tomatoes, blanched, peeled, chopped
• 1 cup cream
• 2 tablespoons cilantro, finely chopped
• lemon juice, few drops

1. To prepare the curry sauce:.
2. In a saucepan, sweat garlic and ginger in butter.
3. Add onion, celery and chili.
4. Sweat.
5. Add turmeric, curry powder, coriander and garam masala.
6. Add clam juice, bring to a simmer.
7. Add tomatoes.
8. Reduce to a syrup, then add cream and bring to a boil.
9. Season to taste, remove from heat when cooked.
10. Add cilantro and lemon juice to finish.
11. Set aside.
12. To cook the onaga fish:.
13. Cut into 4 8 ounce pieces.
14. Season both sides of the fillets with salt and pepper.
15. Preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
16. To finish the plate:.
17. Preheat 4 dinner plates.
18. Pour equal amounts of sauce on each plate.
19. Place the fillet in the center of each plate.
20. Serve immediately.

fish, olive oil, salt, butter, onion, garlic, celery, green chili pepper, red chili, fresh gingerroot, turmeric, curry powder, coriander, garam masala, fish, tomatoes, cream, cilantro, lemon juice

Taken from www.food.com/recipe/sauteed-onaga-with-creamy-curry-sauce-378922 (may not work)