Curried Fish Pan-fried in Spice Infused Oil – Delishar

I had so much curry leaves left in my fridge that I have to come up with recipes to use it. I’ve been using it for my fried rice, and I love how fragrant the spice is when it’s cooked. This fish is usually pan-fried or deep-fried then served with soy sauce and fried ginger. I wanted to deviate a little, and utilize the curry leaves that I have, so I came up with this. And man was I glad I did, the husband and I loved it! 

Ingredients (Serves 2)

  • 2 fillet Batang fish or any fish you prefer
  • 20 – 30 curry leaves, washed and pat dry (I used a handful) 
  • 2 chilli padi, seeds removed and halved
  • 3/4 tsp curry powder
  • Salt
  • 2 tbsp canola oil

Clean fish and pat dry.
Marinade fish with curry powder and salt on both sides for at least 30 mins.

Heat about 2 tbsp of canola oil on med high.
Fry curry leaves and chilli padi until fragrant and crispy.

Remove and set aside.
I blotted it with a kitchen towel to remove excess oil.

In the same pan, cook your fish.
HCP users lock lid for 3 mins, flip and lock for another 3 mins. This was what I did and it turned out perfect!
Regular frying pan may need a couple of mins more.

You want the fish to be golden brown and have a slight crust.

Top fried fish with curry leaves and chilli, and serve with rice.

Bon appetit!!

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Pan-fried Chicken with Curried Roasted Red Pepper Sauce and Roasted Veg Hash – Delishar

A quick and fuss free dinner. Searing the chicken locks in the flavour and moisture, and cooking it in chicken broth helps to keep the chicken extra moist. A great technique to use, especially when working with tough chicken breasts. This dish is really quite ordinary but the Curried Roasted Red Pepper Sauce added a wow factor to it.

Ingredients (Serves 2)

  • 2 med sized potatoes, cut into 1.5 inch cubes
  • 1 carrot, cut into 1/2 inch pieces
  • 1/2 med yellow onion, sliced
  • 1/2 green pepper, sliced
  • 3 tbsp olive oil
  • 4 small chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 1/2 cup chicken broth
  • 1/2 cup Curried Roasted Red Pepper Sauce (Click to get recipe)

Preheat oven to 200C
Bring a pot of water to boil.
Boil carrot and potatoes for about 5 mins, remove from heat, and drain.

In a large ziplock bag, toss together 2 tbsp of oil, salt, pepper, potatoes, carrot, onion, green pepper.

Pour it out in lightly greased baking tray.
Bake for about 25 mins.

Season chicken breasts with the remaining spices, salt, and pepper.

Heat pan with oil on med high heat.
When pan is hot, add the chicken.

Brown both sides of the chicken.

When both sides are browned, and middle should remain uncooked.
Pour in 1/2 cup of chicken broth.

Cover (lock) and allow to cook for a couple of minutes until chicken is cooked through and juices runs clear.

Set aside for plating.

Serve with roasted vegetables and Curried Roasted Red Pepper Sauce.

Bon appetit!!

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