"This is one of the best rice dishes I think I’ve had. The flavour from the coconut, chilli and curry leaves is wonderful, and with the fish curry they complement each other so well," says chef Barry Vera.
- 4 x 200 g white fish fillets
- vegetable oil, to shallow-fry
- cucumber and red onion salad, tomato chutney, to serve
- 5 red chillis, seeded and finely chopped
- 1 tsp coriander seeds
- 5 black peppercorns
- 1 tsp ground turmeric
- 1 medium brown onion, finely chopped
- 1 dessertspoon grated fresh ginger
- 4 garlic gloves, grated
- 1 tsp tamarind concentrate
- 1 tsp brown sugar
- ¼ tsp salt
- 2 dessertspoons olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 2 hours
Place all the spice ingredients into a mortar and pound with a pestle to form a paste.
Coat all around the fish in paste and marinate for at least 2 hours.
Heat vegetable oil in a frying pan and cook fish for 3-4 minutes on each side, depending on the size of the fish. The spices will go dark in colour once fried.
Serve immediately with a good fresh cucumber and red onion salad.