Spicy Fish Curry
Serves 4
Ingredients
- 450g/1 lb seabass fillets
- 1 egg white
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp cornflour
- 4 tbsp groundnut oil
- 175g/6 oz chopped onions
- 1½ tbsp finely grated root ginger
- 1 tbsp finely chopped garlic
- 3 tbsp madras curry paste
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 150 ml/5 fl oz canned coconut milk
Method
- Trim fish fillets into 5cm/2in pieces. Combine the egg white, salt, pepper and cornflour in a bowl. Mix in the fish, making sure you coat it well and chill for an hour.
- Heat a large non-stick frying pan and add half the oil, when very hot add the fish and fry each side for 1 minute or until the fish turns white. Lift out and drain the fish either on kitchen towel.
- Heat the remaining oil in a large non-stick saucepan, when hot add the onions, ginger and garlic stirring for 2 to 3 minutes.
- Stir in the curry paste, soy sauce, salt, sugar and coconut milk, bring to a simmer and cook for approx 7 minutes.
- Add the fish and heat through for 5 minutes, serve with rice.
