Indian · Dinner
Fried Whole Fish Curry Style (Gluten-Free)
Whole white fish fillet is scored, marinated in turmeric and chili, dusted in rice flour and gram flour, then pan-fried until crisp-skinned. It rests in a tomato-onion curry perfumed with curry leaves, mustard seed and tamarind, finished with cilantro. Served hot alongside plain rice.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
512Calories
40.2gProtein
29.8gFat
22.6gCarbs
5.8gSugar
4.3gFiber
1145mgSodium
94mgChol
4.1gSat Fat
890mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Score the fish fillet three times on each side down to the bone, then rub with turmeric, chili powder, salt and lime juice, coating the cuts well.
2
Dredge
Mix rice flour and gram flour on a plate and press the fish into it on both sides until fully coated.
3
Fry
Heat vegetable oil in a heavy skillet over medium-high heat and fry the fish 4 minutes per side until the crust is deep golden and crisp.
4
Simmer
Add mustard seed and curry leaves to the skillet, then add onion, garlic, ginger and chili; cook 5 minutes over medium heat until onion softens. Stir in tomato, coriander, turmeric, tamarind paste and water; simmer 8 minutes over medium-low heat until the gravy thickens to a coating consistency.
5
Plate
Return the fried fish to the skillet, spoon the curry alongside, scatter cilantro over the top and transfer to a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish fillet
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp lime juice
- 4 tbsp32g rice flour
- 2 tbsp16g chickpea-gram flour
- 4 tbsp56g vegetable oil, for frying
- 2 tsp2 tsp mustard-seed
- 1616 curry leaves
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 fresh chili
- 2/3 cup160g tomato
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tsp2 tsp tamarind-paste
- 1/2 cup120ml water
- 2 tbsp2 tbsp cilantro
