dinner · gluten-free · dairy-free
Crispy fried fish in tamarind red curry sauce
Fried barramundi bathed in a thick, sweet-sour Southern Thai sauce of red curry paste, palm sugar and tamarind, finished with crispy curry leaves.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains fish and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Fry the curry paste and chili jam in the oil over medium heat for 2 minutes until fragrant.
-
2
Add the palm sugar, tamarind, fish sauce, water and both peppers. Simmer and reduce until thick and glossy, about 8 minutes. Taste for a balance of sweet, sour and salty.
-
3
Season the fish with salt, toss in rice flour and fry at 180°C (350°F) for 4-5 minutes until crisp. Drain.
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4
Flash-fry the curry leaves for a few seconds until crisp.
-
5
Toss the fish in the sauce, or spoon the sauce over, and scatter with crispy curry leaves. Serve with rice.
