CURRY

It is a blend of many exotic spices,comes from Indian kitchen. Depending on the composition (usually contains cinnamon, cloves, ginger, cardamom, cumin, coriander, fenugreek, turmeric, pepper) may be yellow or slightly reddish, mild or spicy taste. Suitable for all meats stewed in sauce, but also harmonizes well with dishes of vegetables, eggs, rice, fish, etc. raises the bland taste of fruits and salads with frutti de mare, but can irritate the stomach and intestines. Who is suffering from hyperacidity, heartburn and flatulence mitzvah, he must use no pepper spice (mild curry).
HINDI FISH: About 1.2kg tailor fillets of carp or other fish, 3 tablespoons of olive oil, lemon juice, salt. SAUCE: small onion, tablespoon of butter, tablespoon curry powder, tablespoon of flour, 2 cups of broth with vegetables or poultry (can be cube), sour apple, a pinch of ginger powder and salt.

Rinse fillets, dried and cut into large cubes. Drizzle with lemon juice, season with salt and set aside in the fridge for 30 minutes. Meanwhile prepare the sauce. Fry chopped onion in butter until it is transparent. Add flour and fry in white. Add curry powder, and after a while, pour the cold stock, stirring constantly to avoid lumps formed. Add grated apple on a thick grater, season with salt and ginger. Put the fish and stew on a small fire  about 10 minutes. Serve with rice groats.