"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.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.2 (25 votes)
Yum

Ingredients

  • 4 x 200 g white fish fillets
  • vegetable oil, to shallow-fry
  • cucumber and red onion salad, tomato chutney, to serve

Spice paste

  • 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

Cook's notes

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.

Instructions

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.