In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the fish and turn until coated and marinate at least 2 hours up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated fish pieces a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the fish for about 5 minutes longer. Serve at once directly from the dish and present the remaining sauce in a dish

The flavor is different with different curry powders or curry pastes. Chili heads will go for the Thai currys (great and very hot) Cheese variety can be changed for different flavors also. Aged Sharp Cheddar is the family favorite

A fiery thai curry paste would get this one really smoking -- A few chopped fresh peppers in the marinade would be good too --

From:   Ken and Mary Ann Vaughan, kvaughan@ptialaska.net
Posted By:   Ken and Mary Ann Vaughan, Via: Chile Head Mailing List
Post Date:   Sun, 2 May 1999 13:00:13