Fried fish curry

Fried fish curry

Based on 0 ratings
K

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
tsp
salt
tsp
black pepper
tsp
ground turmeric
tbsp
lemon juice
onions
2 cloves
garlic
2 slices
ginger
sprig
curry leaf
pandan leaf
tbsp
tamarind paste
½ tsp
cayenne pepper
tsp
unroasted curry powder (Srilankan)
chili pepper
tbsp
coconut oil
133⅓ ml
coconut milk

Utensils

nonstick pan, paper towels

  • Step 1/5

    Cut fish into large cubes and marinade with salt, pepper, turmeric and lemon juice while you prepare the remaining ingredients.
    • 166⅔ g red mullet fillets
    • tsp salt
    • tsp black pepper
    • tsp ground turmeric
    • 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

    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.
    • onions
    • 2 cloves garlic
    • 2 slices ginger
    • sprig curry leaf
    • pandan leaf
    • tbsp tamarind paste
    • 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

    Heat coconut oil in the pan and fry fish until light golden brown. Then remove from pan and drain oil on kitchen paper towels.
    • 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

    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.
    • ½ tsp cayenne pepper
    • 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.

    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!

    Fried fish curry

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