Don't miss another issue…      Subscribe

Curried Eel

 

42

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

2 each eel
*
1 large onions
1 x parsley leaves
*
cup all-purpose flour
1 tablespoon butter

Directions

One large or two small eels are suitable for 4 persons.

Skin the eel, cut in pieces as long as a finger and put in boiling salt water with a top of parsley.

Use water enough to cover only half the fish, so the stock will be good and strong.

Cook the eel until it is tender and keep it hot while making the sauce.

Melt butter in a pot, brown a large onion and add flour and curry.

Dilute with the fish stock until the sauce is thick enough.

Taste it, and if it is not strong enough add more curry.

Pour it over the eel, serve in a deep dish and have an extra dish of fluffy steamed rice.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 7735% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 22mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 5%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed