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home > recipes > seafood > deep-fried curried fish
from New Zealand This is the first of what I hope to be a series of Malaysian recipes that I will post. Most of them are from mom. Some of them are from a few Malaysian close friends of mine. To kick the series off, I would post halal recipes which do not use beef (so they are suitable for everyone, hopefully). Note to the non-Moslems, meat that is not pork is not necessarily halal. To be halal, the meat has to be be prepared in a special way. So be careful what you serve when entertaining our Moslem friends. Hopefully, others can share their Malaysian "secrets" as well. 1/2 Kg small fish (such as hering) approx: a dozen fish per 1/2 kilo some Indian curry powder chillies to taste 1/2 cup flour 1/2 cup tapioca flour (or corn flour) 2 teaspoons of baking powder salt to taste 2 eggs some water A lot of cooking oil Method: Clean and gut the fish. Cut off the head (can save for other dishes). Cut along the bottom of the fish, right up to the dorsal fin, but not all the way through. Remove the back bone. You should now be able to open the fish up. This is a time consuming process and you can prepare the fish up to 6 hours prior to cooking. Season the fish with salt. Mix the two flours up with the curry powder, chilly, salt and baking powder. Keep 1/4 of the flour aside. Beat the two eggs and add in the flour. Let mixture stand for 15 minutes. Add enough water to the mixture to make it fluid enough to flow like cold oil. Heat the cooking oil. It must be very hot. Dust each fish with the saved flour and dip into the egg-flour mixture. Fry immediately. Do NOT fry the fish for longer than 10 minues of the meat will lose its quality. Serve hot, preferbly with Nasi Lemak. This recipe is also suitable for chicken. If chicken is used, the meat should be separated from the bones and should be sliced thinly. The meat should also be marinated with curry powder, salt and some chopped onion.

Deep-fried Curried Fish


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keyword: fried
keyword: curried
ethnicity: thai
recipes for seafood
recipes by chuah
Email Address:
(posted August 13, 2005)

from
New Zealand

This is the first of what I hope to be a series of Malaysian recipes that I will post. Most of them are from mom. Some of them are from a few Malaysian close friends of mine. To kick the series
off, I would post halal recipes which do not use beef (so they are suitable for everyone, hopefully).

Note to the non-Moslems, meat that is not
pork is not necessarily halal. To be halal, the meat has to be be prepared in a special way. So be careful what you serve when entertaining our Moslem friends.

Hopefully, others can share their Malaysian "secrets" as well.

1/2 Kg small
fish (such as hering) approx: a dozen fish per 1/2 kilo
some Indian
curry powder
chillies to taste
1/2 cup
flour
1/2 cup tapioca
flour (or
corn flour)
2 teaspoons of
baking powder
salt to taste
2
eggs
some water
A lot of cooking oil

Method:

Clean and gut the fish. Cut off the head (can save for other dishes). Cut along the bottom of the fish, right up to the dorsal fin, but not all the way through. Remove the back bone. You should now be able to open the fish up.

This is a time consuming process and you can prepare the
fish up to 6 hours prior to cooking. Season the fish with salt.

Mix the two flours up with the
curry powder, chilly, salt and baking powder. Keep 1/4 of the flour aside. Beat the two eggs and add in the flour. Let mixture stand for 15 minutes. Add enough water to the mixture to make it fluid enough to flow like cold oil.

Heat the cooking oil. It
must be very hot. Dust each fish with the saved flour and dip into the egg-flour mixture. Fry immediately. Do NOT fry the fish for longer than 10 minues of the meat will lose its quality. Serve hot, preferbly with Nasi Lemak.

This recipe is also suitable for
chicken. If chicken is used, the meat should be separated from the bones and should be sliced thinly. The meat should also be marinated with
curry powder, salt and some chopped onion.



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