Thursday, March 14, 2013

Turmeric and Curry Leaves Fried Fish

Curry leaves and turmeric, you cant go wrong with those ingredients if you want to infuse a bit of Indian flavors in your cooking! This is a common way of frying fish in Malaysia and normally served as a side dish. And it goes well with everything! This version is simple and tasty and not time consuming at all!

All you need is:
3 Kingfish steaks - Marinate with 1/2 teaspoon of turmeric, 1/2 lime juice, pepper and little salt
1 medium shallot - chopped
3 cloves of garlic - chopped
2 red chilies - chopped
handful of fresh curry leaves
1/2 teaspoon cumin
salt and pepper to taste
4 tablespoons of oil to fry the fish (You could deep fry if you want - i normally don't deep fry)

1) Add oil to heated pan, then fry the marinated fish till cooked - keep aside
2) Using the same oil, (remove some if you think its too much oil) fry the shallots, garlic and chilies. Stir for 1 minute, then add the curry leaves and cumin. Fry another minute.
3) Add salt and pepper to taste (remember not to add too much as you have already seasoned the fish before frying) and serve!

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  1. Also great with sotong. Miss the mamak kind :)

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