STEAMED TUATUA WITH CREME FRAICHE CURRY SAUCE - Cuisine Magazine - From New Zealand to the World
Cuisine Magazine Recipes, search all the ingredients in your fridge against our recipes, or try STEAMED TUATUA WITH CREME FRAICHE CURRY SAUCE
Ingredients
- 1 smallish leek, washed sunflower oil for shallow frying
- 4 stalks curry leaves, stems removed
- 30g butter
- 1 clove garlic
- 1 tablespoon curry powder
- 2 tablespoons brandy or cognac, optional
- 250ml creme fraiche
- 2kg tuatua or other
- 150ml dry white wine crusty baguette to serve
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