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Fish Curry with Fried Bread
Recipe by Robbie Cooper
This quick and easy Fish curry is full of flavours from ginger, chilli, belacan, tamarind and galangal, and is served with a crispy fried bread.
- Steps
- Ingredients
Steps
- For the Fried Bread, place flour, water and salt into a bowl and combine to a dough.
- Turn out onto a lightly floured board and knead for 3 minutes.
- Roll out into an oval shape, 3mm thick and cut into triangles. Cover with a clean tea towel and set aside.
- When ready to cook, heat a large frypan over medium heat. Add enough oil to just cover the surface of the pan.
- Add the dough triangles and fry until golden brown on both sides. Place onto paper towel to drain.
- For the Fish Curry, place garlic cloves, coriander, ginger, chillies, belacan, tamarind, galangal, turmeric, cardamom and palm sugar into a food processor and blend to a thick paste.
- Place a large saucepan over medium high heat. Add oil and when hot, add the paste. Cook until fragrant and sticky, about 5 minutes. Add cinnamon stick and star anise and cook until dry and caramelised, approximately 6 minutes.
- Add coconut cream and milk, fish sauce and light soy sauce. Bring to a simmer and cook for approximately 6-10 minutes until aromatic.
- Remove the skin from the snapper and cut into 5cm pieces. Add to the sauce, return to a simmer and cook until fish is just cooked through, about 8 minutes. Season to taste then transfer to serving bowls. Garnish with chopped red chillies and coriander leaves. Serve with the fried bread on the side.
