Simple Curry Powder Fried Fish
Fried fish in curry powder is one of the simplest recipes to cook. It has a thin, crispy layer on the outside and tender, succulent flesh on the inside. And the fragrance of curry spices mixed in with curry leaves is simply appetising and very inviting. With only 5 ingredients, this Curry Powder Fried Fish only takes 20 minutes to cook!
Ingredients
Fish steaks were used for this recipe. Although I used steaks from Spanish Mackerel, any fish works for this recipe. Fish fillet is not recommended as they tend to be less firm since the bones have been removed. This causes them to break easily, being unable to hold their shape.
Salt is a necessary seasoning for fish. It enhances the sweetness of the fish, especially if the fish is very fresh.
Grounded spices in the form of curry powder. I used the curry powder meant for meat as it’s quite savoury. Fish curry powder is quite tangy, and can be used if preferred.
Curry leaves bring out the fragrance of this dish. They also add a crispy texture to the fried fish and are perfect with fluffy rice.
Steps
- Heat the oil.
- Marinate the fish with salt.
- Coat the fish with curry powder.
- Mix curry leaves in the curry powder.
- Fry fish for 4 minutes.
- Flip and fry for 1 minute.
- Add curry leaves.
- Remove from the oil with a strainer.
Tips
- The oil cannot be used for other recipes as it would carry the taste of fried fish and curry powder. I would recommend using cooking oil that had been used for deep-frying once before, instead of new oil.
- Use fish steaks or whole fish. Fish fillet tends to be too soft and may break apart while deep-frying without a crispy batter.
- Any fish works for this recipe.
- Sprinkling salt twice helps even out the marination.
- Coating the fish in a thick layer of curry powder reduces the moisture on the fish’s surface, reducing the amount of oil splashing. It also ensures some powder will stick to the fish as the powder tends to be released as the fish cooks in the oil.
- Mixing the curry leaves in the curry powder absorbs excess moisture as well.
- The cooking time depends on the thickness of the fish steaks.
- Watch the video to see how I made it to replicate the steps!
Storage Instructions
This dish is best enjoyed immediately after cooking.
Leftovers can be stored in the fridge until the next day, and deep-fried again to reheat.
Recipes You Might Like
- Satisfying Deep Fried Sweet Sour Fish
- Crispy Deep-Fried Whole Fish with Curry Fish
- Deep Fried Mackerel Fish with Chilli Paste Recipe
- Super Crispy Deep-Fried Fish
Sides that go well with this dish:
- One Pot Spinach Soup with Fishball
- Easy & Sweet Seafood Soup with Luffa Gourd and Prawn Broth
- Simple Stir Fry Spinach with Garlic
- Stir Fry Lettuce with Dried Shrimp
Curry Powder Fried Fish Steaks
Equipment
- Wok
- Strainer
- Silicone Turner
Ingredients
- 750 ml cooking oil
- 450 g fish steaks
- 1/2 tsp salt
- 3 tbsp curry powder
- 5 stems curry leaves
Instructions
- Pour all the oil into a wok and heat it over medium heat for 10 minutes.
- On a clean tray or plate, marinate one side of the fish steaks with 1/4 tsp of salt evenly. Repeat on the other side with another 1/4 tsp of salt.
- Coat a handful of curry powder generously on one side of the fish. Repeat with the other side. Move the fish steaks to another plate.
- Strip the curry leaves from the stems and onto the tray. Toss the leaves a few times in curry powder.
- Test if the oil is hot enough by dipping a pair of wooden cooking chopsticks. It is ready for frying if bubbles form at the tip.
- Carefully add each fish steak into the oil. Let them fry for 4 minutes, or until cooked at the bottom. Then, turn the fish and cook for another 1 minute.
- Add the curry leaves and let them all cook together for 2.5 minutes, or until they turn crispy.
- Remove from the oil with a strainer and shake gently to remove excess oil.
- Serve with some white rice and soup.
Video
Notes
- The oil cannot be used for other recipes as it would carry the taste of fried fish and curry powder. I would recommend using cooking oil that had been used for deep-frying once before, instead of new oil.
- Use fish steaks or whole fish. Fish fillet tends to be too soft and may break apart while deep-frying without a crispy batter.
- Any fish works for this recipe.
- Sprinkling salt twice helps even out the marination.
- Coating the fish in a thick layer of curry powder reduces the moisture on the fish’s surface, reducing the amount of oil splashing. It also ensures some powder will stick to the fish as the powder tends to be released as the fish cooks in the oil.
- Mixing the curry leaves in the curry powder absorbs excess moisture as well.
- The cooking time depends on the thickness of the fish steaks.
- Watch the video to see how I made it to replicate the steps!