Fried Fish Tomato Curry – A Homage to Ma’s Cooking

Wash the fish slices, then pat them dry thoroughly.

In a small bowl, mix the chilli powder, turmeric, salt, and coconut vinegar into a thick paste.

Rub the paste all over the fish and let it marinate for at least 30 minutes.

Roll each piece in rice flour or semolina to coat evenly.

Heat oil until smoking hot and deep fry or pan fry the fish until golden brown and crisp.

Drain on kitchen paper.

Heat coconut oil in a pan and sauté the sliced onions on medium heat until golden brown.

Add the ginger garlic paste and fry until the raw smell disappears.

Stir in all the powdered spices and cook gently for a minute.

Pour in the tomato puree and vegetable stock. Bring the mixture to a boil.

Carefully slide in the fried fish. Lower the heat and simmer for 5 minutes.

Garnish with ginger juliennes and fresh coriander leaves.