Fried fish curry

Name: Fried fish curry
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 500 g red mullet fillets; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground turmeric; 1 tbsp lemon juice; 2 onions; 6 cloves garlic; 6 slices ginger; 1 sprig curry leaf; 1 pandan leaf; 1 tbsp tamarind paste; 1.5 tsp cayenne pepper; 1 tsp unroasted curry powder (Srilankan); 1 chili pepper; 2 tbsp coconut oil; 400 ml coconut milk

Based on 2 ratings

In app

Kathrin

Community member

"This is a tasty and not too spicy Srilankan fish curry. Firstly, the fish is marinated and fried and set aside while the curry gravy is prepared. Then the fish is added to the gravy at the end. Use a fish with firm texture that keeps its shape. I used red fish, but you can also use dory or red snapper. I served the curry with brown basmati rice, green beans fried with onions and parippu (dhal curry). "

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

15 min

Ingredients

2Servings

166⅔ g

red mullet fillets

⅓ tsp

salt

⅛ tsp

black pepper

⅛ tsp

ground turmeric

⅓ tbsp

lemon juice

⅔

onions

2 cloves

garlic

2 slices

ginger

⅓ sprig

curry leaf

⅓

pandan leaf

⅓ tbsp

tamarind paste

½ tsp

cayenne pepper

⅓ tsp

unroasted curry powder (Srilankan)

⅓

chili pepper

⅔ tbsp

coconut oil

133⅓ ml

coconut milk

Utensils

nonstick pan, paper towels

Step 1/5
- 166⅔ g red mullet fillets
- ⅓ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp ground turmeric
- ⅓ tbsp lemon juice
Cut fish into large cubes and marinade with salt, pepper, turmeric and lemon juice while you prepare the remaining ingredients.
Step 2/5
- ⅔ onions
- 2 cloves garlic
- 2 slices ginger
- ⅓ sprig curry leaf
- ⅓ pandan leaf
- ⅓ tbsp tamarind paste
- ⅓ chili pepper
Slice onions, chop garlic, ginger and chili. Peel and soak tamarind pulp in a table spoon of water. Remove curry leaves from sprig and cut a piece of pandan leave.
Step 3/5
- ⅔ tbsp coconut oil
- nonstick pan
- paper towels
Heat coconut oil in the pan and fry fish until light golden brown. Then remove from pan and drain oil on kitchen paper towels.
Step 4/5
- ½ tsp cayenne pepper
- ⅓ tsp unroasted curry powder (Srilankan)
- 133⅓ ml coconut milk
Fry onion with curry leaves and pandan leaf 1-2 min. Add ginger, garlic, chili pepper, cayenne pepper and curry powder. Stir fry for 2-3 min. At last add tamarind paste and coconut milk, and simmer gravy until thick.
Step 5/5
Add back the pieces of fish to the gravy and simmer until a thin film of oil appears on the surface , about 15min.
Enjoy your meal!