Ingredients:
Fish fillet (cut into 2x3 inch sizes)
2 eggs
Potato starch (all-purpose flour)
1 tomato (sliced in half)
3 stalks of curry leaves
Vegetarian curry mix
1 medium Onion
2 Green chilli (sliced in half)
Salt and pepper
Make the batter by combining the eggs and potato starch. The consistency depends on your preference.
Season the fillet with salt and pepper and dip in the batter.
Double fry the fish and set aside.
Heat oil in a pan, and add the chilli, onion, and curry leaves until fragrant.
Put in the curry mixture and a cup of water. Add salt to taste.
Bring to a boil then add tomato (eggplant or lady finger), and coconut milk. You can put the fish into the curry or serve them separately. Enjoy with hot rice.
VERDICT
WILL: Curry is one of the staple spice in Singapore and of course, we always have a stock of it in our cupboards. I suggested to Abbey to cook fish fillet curry.
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| Fish Fillet Curry |
WILL: Curry is one of the staple spice in Singapore and of course, we always have a stock of it in our cupboards. I suggested to Abbey to cook fish fillet curry.
Abbey’s styles it as a separate item. It prevented the fish into sogging. Abbey hit the right mark of spiciness and thickness of the curry for the breaded fried fish. It is totally delicious!
Hmmm? What will be the next viand for yellow curry? Hehe.
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