Quick & Easy

Dry fish curry

dry fish curry
4
10M
40M
50M

Ingredients

Method

1.Heat peanut oil in large frying pan; cook paste, stirring, until fragrant. Add sugar, sauce, juice, beans and coconut cream; bring to a boil. Remove from heat; cover curry sauce to keep warm.
2.Heat vegetable oil in wok. Dip fish in egg white then flour; shake off excess. Deep-fry fish, in batches, until browned; drain shake off excess. Deep-fry fish, in batches, until browned; drain.
3.Stir fish into curry sauce; serve sprinkled with shallots and basil.

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