Try this Curried Eel (Aal i Karry) recipe.
- Carbohydrate 48.6889625 g
- Cholesterol 30.503125 mg
- Fat 12.18158125 g
- Fiber 3.53650007128716 g
- Protein 6.74094375 g
- Saturated Fat 7.42396 g
- Serving Size 1 1 Serving (184g)
- Sodium 92.71 mg
- Sugar 45.1524624287129 g
- Trans Fat 1.02114125 g
- Calories 330 calories
Step-by-step
- 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.
Water Ratio and Stock Reduction
Unlike standard fish stews that drown the protein in liquid, this preparation requires water to cover only half the fish. Restricting the volume concentrates the gelatin released from the skin and bones into a potent stock. Simmer the finger-length pieces until tender, usually requiring about 15 to 20 minutes depending on thickness, and maintain a gentle bubble rather than a violent rolling boil to prevent the delicate flesh from disintegrating entirely.
Controlling the Roux and Curry Bloom
Building the sauce demands careful heat management when browning the large diced onion in butter. Sprinkle the curry powder directly into the hot fat alongside the flour for 60 seconds to release the fat-soluble aromatics before diluting with the reserved fish broth. Whisking vigorously prevents lumps from forming as the starch gelatinizes at approximately 200 degrees Fahrenheit, yielding a velvety medium-thick coating consistency.
Texture and Final Assembly
Excessive boiling destroys the natural collagen structure of eel, turning firm meat into mush. Pour the hot curry sauce over the warm fish immediately after thickening, serving alongside steamed grains that absorb the excess sauce without thinning its flavor profile.
