Pan-Fried Fish with Sour Curry Sauce
More sour than sweet, this Pan-Fried Fish with Sour Curry Sauce is a hearty meal with a healthy dose of spice. Serve with rice, the perfect complement to this rich sour curry sauce.
Ingredients
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cracked black pepper
- blue grenadier or snapper fillets with skin on
- 1/2 cup vegetable oil
- 2 brown onions, coarsely chopped
- 3 green chillies, seeds removed
- 1 stalk curry leaves (about 12 leaves)
- 1 tablespoon grated fresh ginger
- 1/2 cup fresh lime juice
- sea salt to taste
Instructions
- In a small bowl, combine the turmeric, cumin, coriander and pepper.
- Cut 2 or 3 diagonal slashes across the skin of each fillet.
- Rub the spice mixture into the slashes.
- Heat 1/4 cup of the oil in a non stick frypan or wok over a medium high heat.
- Add fish, skin side down and cook quickly until golden brown, for about 1 minute each side.
- Transfer to paper towel to drain any excess oil.
- To prepare the sauce place onions, chilles and ginger in the bowl of a food processor.
- Blend until finely chopped. Heat remaining oil in a clean non stick pan or wok over a medium heat.
- Add the onion mixture and curry leaves, stir to combine and cook until the onions are golden brown.
- Add the lime juice, increase the heat and bring to the boil.
- Season with salt.
- Add the fish spooning the sauce over the fillets.
- Cook for 2 minutes or until the fish is just cooked through.
- Add water to thin sauce if necessary.
