Recipe

Dry fish curry

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Dry fish curry
  • 1 tablespoon peanut oil
  • 1/3 cup (100g) green curry paste
  • 2 tablespoon grated palm sugar
  • 2 teaspoon fish sauce
  • 1/4 cup (60ml) lime juice
  • 100 gram green beans, trimmed, halved crossways
  • 2/3 cup (180ml) coconut cream
  • vegetable oil, for deep-frying
  • 800 gram firm white fish fillets, cut into 3cm cubes
  • 3 egg whites, beaten lightly
  • 1 cup (200g) rice flour
  • 2 tablespoon fried shallots
  • 1/3 cup loosely packed thai basil leaves

Method

Dry fish curry
  • 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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