2 to 3 cups hot cooked rice
2 tablespoons chopped parsley
Simmer fish about 10 minutes in a small quantity of water in a shallow pan. Drain and save liquid.
While the fish is cooking, make sauce: Melt the butter or margarine and cook the green pepper, onion, and celery in it a few minutes. Stir in the flour, then add the liquid. Cook until thickened, stirring constantly.
Add curry powder and salt to taste. Use ⅛ to 1 teaspoon curry powder, as desired.
Remove skin and bones from the cooked fish. Arrange fish on a hot platter with a border of flaky rice. Pour sauce over fish, and sprinkle parsley on top.
Menu Suggestion
Serve with a cooked green or yellow vegetable, citrus fruit salad, and cottage pudding with caramel sauce.
For Variety
Shrimp With Curry Sauce.—Instead of the fish, use shrimp.