A Slow Change Curried Curve Ball

AWOL for a month - too busy at work - too much cooking.

A wk off, tho; and here I am.

Got some bass, sunnies, northern pike, and walleye in the freezer.

Thawed bass the other night and asked my 12 yr old daughter how we should have it and she suggested curried, which we then did. Its a nice change from the same old shore lunch style.

Curried Platte Lake Bass: 1/2 onion, 1/2 green pepper, 1/2 red pepper - 1/2/ inch chopped
4 fillets bass
cooking oil - 2 - 3 tablespoons
2 tablespoons curry powder
garlic - 2 cloves chopped
crushed red pepper to taste
coconut - 1/4 cup or to taste
milk - 2 cups
flour to thicken - 1 tablespoon

Method:
Saute' onions till translucent on med to med low heat, add peppers and continue cooking till onions are somewhat brown ( carmelized) and peppers are soft, add curry powder and continue cooking, stirring, for a couple of minutes. Low heat is important. You don't want to burn the curry or it will be very bitter. Add a tablespoon or two of flour, stir, add 1 cup of the milk, garlic and crushed red pepper, turn up the heat to med. The sauce will thicken as it heats. If it becomes to thick, keep adding milk until you have the desired consistency. Add coconut.
You may poach the fish filets in the curry sauce, or pan fry them separately. A little bit of chicken base or a bouillon cube will make the sauce richer. Serve w/ rice.

Exotic, simple and delicious.