Fried Fish in Coconut Curry
Crispy fried fish pieces simmered in a spiced coconut milk curry with fresh ginger and green chilies, creating a rich and flavorful dish.
Ingredients
- 1.5 pounds Fish fillets, cut into 2-inch squares (Firm white fish like cod, halibut, or snapper works best)
- 4 tablespoons Ghee (For frying)
- 1 large Egg, beaten (For coating)
- 0.75 cup Breadcrumbs (Plain or panko)
- 1 teaspoon Turmeric powder (For coating)
- 2 cups Coconut milk (Full-fat preferred)
- 2 inches Fresh ginger, peeled and sliced (About 2 tablespoons sliced)
- 3 whole Green chilies, sliced (Adjust to taste; serrano or Thai chilies work well)
- 1 teaspoon Salt (Or to taste)
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Instructions
- 1Cut the fish into 2-inch squares. In a shallow bowl, beat the egg. In another shallow bowl, mix the breadcrumbs with turmeric until well combined.
- 2Dip each fish piece first into the beaten egg, then coat thoroughly with the turmeric-breadcrumb mixture, pressing gently to adhere.
- 3Heat the ghee in a large frying pan over medium-high heat. Fry the coated fish pieces in batches until golden brown on both sides, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate.
- 4In a large pot or deep pan, bring the coconut milk to a gentle boil. Add the sliced ginger and sliced green chilies. Reduce heat and simmer for 5 minutes to infuse the flavors.
- 5Gently add the fried fish pieces to the coconut milk mixture. Add salt to taste. Stir very gently to avoid breaking the fish.
- 6Let the fish stew gently in the coconut milk over low heat until the sauce has thickened to your desired consistency, about 10-12 minutes. Avoid stirring too much to keep the fish pieces intact.
- 7Serve hot with steamed rice or bread.
