We will need fish fillets (any, I pangasius), orange, lemon, garlic, parsley, corn starch and curry powder.

RUB the fish fillet with curry, sprinkle with salt. Put in a baking dish (you can pre-cut) and put into the oven for 20-30 minutes, at T 220 S (individually). During this time we prepare the sauce. Orange sauce with garlic, curry and parsley is great with fish, especially well it blends with the fatty fish species. But the meat, in my opinion, he is not. For meat I would suggest another combination: orange juice or tangerine, soy sauce, mustard and onions.

Squeeze the juice of 1 large orange, adding to it 1 tbsp. spoon of lemon juice. In total we should get at least 120 g of liquid. Not enough 10-20 g? topped up with water. Dilute juice 1 tsp starch (we need it as a thickener).

In a pan fry very quickly cut into large pieces garlic, add the parsley (quantity to taste), pour the curry on the tip of a knife (who loves spicy curry, and more), pour the juice with starch. If the orange was very sweet, then you can do without sugar. If not, then first add 1/2 tsp of sugar. Try. Not enough of something? add a full teaspoon. Add salt carefully, literally, bare.

Stir the sauce and warmed to the desired density. As the condensation will appear bright rich color of the sauce. Once the fish is ready, pour the sauce. And on the table. All a pleasant appetite! And good mood!