Curried Eel

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.