CURRY SEAFOOD BAKE
You won’t want to miss a single drop of this saucy dish – serve it with plenty of crusty chunks of French Bread.
1 16-ounce package Frozen flounder or sole fillets
1 12-ounce package frozen shelled and deveined shrimp
1/4 cup salad oil
1/4 cup all-purpose flour
2 medium celery stalks diced
1 medium green pepper diced
1 medium onion diced
1 tablespoon curry powder
1 28-ounce can tomatoes
1/4 cup water
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
ABOUT 1 1/4 HOURS BEFORE SERVING
- Remove frozen fish fillets and frozen shrimps from freezer; let stand at room temperature 15 minutes to thaw slightly. If using fresh shrimps, shell and devein shrimp leaving the tail part on.
- Meanwhile in 3 quart saucepan, over medium heat into hot salad oil,stir flour; cook stirring frequently, until flour is dark brown (mixture will be thick). Add celery, green pepper and onion; cook until vegetables are slightly brown and tender, stirring occasionally. Stir in curry powder. cook one minute. Add tomatoes with their liquid, water sugar , and salt; heat to boiling , reduce heat to low; Keep warm.
- Preheat oven to 350 degrees F. With sharp knife cut frozen fish fillets into bite-size chunks.
- Pour sauce into 2 quart casserole; arrange fish and shrimp int sauce. bake casserole uncovered 25 to 30 minutes until fish flakes easily when tested with a fork and shrimp are opaque and tender.Makes 6 servings.