I used 3 large Ling fillets to make this succulent fish curry. I really like fish curry. Fish is wonderful, and in curries it tends to soak up the flavours; it goes particularly nicely with coconut milk! Another bonus is that it cooks quickly!
This meal will take, maybe, 20 minutes to cook.
3 fish fillets (eg Ling, Basa)
1 cup plain flour
4 small onions, diced finely
3 cloves garlic, crushed
1 tin coconut cream
1-2 tsp curry powder (I use Keens or Ayam)
Juice of 1 large lemon
Oil for frying
::Cut fish fillets into pieces approximately 4cm long (during cooking, the fish will usually break in half through the middle, which gives a good size for this dish)
::coat fish pieces in flour
::put oil in a frying pan
::fry fish pieces in batches. Do so quickly, turning once. Fish should be a light golden brown. Put aside.
::when fish is cooked, fry onions, garlic, curry powder in the remaining oil.
::Add coconut cream and lemon juice. Simmer until onions are tender.
::place fish into coconut cream mixture, using a spoon to coat the pieces with sauce.
::gently cook the curry for a few minutes, until fragrant. Fish should be soft but still hold its shape.
You could serve this with rice and vegetables. We served ours with cabbage. We topped it with a generous teaspoon of homemade zucchini chutney.