Curry Powder Fried Fish Steaks
Crispy on the outside, tender and juicy inside - with a strong, curry fragrance that is both aromatic and inviting. Not only is this fried fish recipe simple and easy to make, it only needs 5 ingredients!
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.
Notes
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!
Nutrition
Calories: 501kcalCarbohydrates: 3gProtein: 27gFat: 42gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 82mgSodium: 368mgPotassium: 692mgFiber: 3gSugar: 1gVitamin A: 226IUVitamin C: 5mgCalcium: 56mgIron: 2mg
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