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Curried Fish Pan-fried in Spice Infused Oil

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2013-10-02-17-49-36_deco
I had so much curry leaves left in my fridge that I have to come up with recipes to use it. I’ve been using it for my fried rice, and I love how fragrant the spice is when it’s cooked. This fish is usually pan-fried or deep-fried then served with soy sauce and fried ginger. I wanted to deviate a little, and utilize the curry leaves that I have, so I came up with this. And man was I glad I did, the husband and I loved it! 
Ingredients (Serves 2)
  • 2 fillet Batang fish or any fish you prefer
  • 20 – 30 curry leaves, washed and pat dry (I used a handful) 
  • 2 chilli padi, seeds removed and halved
  • 3/4 tsp curry powder
  • Salt
  • 2 tbsp canola oil

Clean fish and pat dry.
Marinade fish with curry powder and salt on both sides for at least 30 mins.

Heat about 2 tbsp of canola oil on med high.
Fry curry leaves and chilli padi until fragrant and crispy.

Remove and set aside.
I blotted it with a kitchen towel to remove excess oil.

In the same pan, cook your fish.
HCP users lock lid for 3 mins, flip and lock for another 3 mins. This was what I did and it turned out perfect!
Regular frying pan may need a couple of mins more.

You want the fish to be golden brown and have a slight crust.

Top fried fish with curry leaves and chilli, and serve with rice.

Bon appetit!!

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