Pan-Fried Crusted Fish Curry

Pan-fried crusted fish curry is a flavorful and aromatic dish that features snapper fillets coated in a spicy paste and cooked to perfection. The combination of ingredients like red chillies, shallots, garlic, lemon grass, coriander, lime zest, and green peppercorns creates a rich and vibrant curry base. The snapper fillets are pan-fried until tender and then simmered in a creamy coconut milk sauce infused with Thai fish sauce, lime leaves, and lime juice. This dish is perfect for seafood lovers who enjoy bold flavors and a touch of heat.

INGREDIENTS:

• 4 dried red chillies
• 100g/4oz shallots
• 3 garlic cloves, chopped
• 2 lemon grass stalks, white part only and tough outer layer removed, finely sliced
• 4 fresh coriander roots
• 2 teaspoons grated lime zest
• 1/2 teaspoon green peppercorns, roughly chopped
• 125ml/4fl oz vegetable oil
• 4 skinless snapper fillets, about 200g/7oz each
• 125ml/4fl oz coconut milk
• 1 tablespoon Thai fish sauce
• 4 kaffir lime leaves, finely shredded
• 2 tablespoons freshly squeezed lime juice

PREPARATION:

1. Soak the dried red chillies in a bowl of boiling water for 15 minutes. Drain and roughly chop.
2. In a blender or food processor, combine the soaked chillies, shallots, garlic cloves, lemon grass, coriander roots, grated lime zest, and green peppercorns. Blend until a smooth paste forms.
3. Spread the paste over one side of each snapper fillet, ensuring they are evenly coated.
4. Heat vegetable oil in a large heavy pan over medium heat. Place the snapper fillets in the pan with the paste side down. Cook for approximately 3 minutes on each side until the fillets are just cooked through.
5. In a separate bowl or jug, stir together the coconut milk, Thai fish sauce, shredded kaffir lime leaves, and freshly squeezed lime juice.
6. Pour the coconut milk mixture over the snapper fillets in the pan and simmer for an additional 3 minutes, allowing the flavors to meld together.
7. Serve the pan-fried crusted fish curry hot, garnished with additional lime zest or fresh coriander leaves, if desired.

YIELD:

• Serves 4

SPECIAL INSTRUCTIONS:

• Be cautious when handling the dried red chillies as they can be quite spicy. Adjust the number of chillies used according to your preferred level of heat.
• Remove the tough outer layer of the lemon grass stalks before slicing them for the paste.
• Take care not to overcook the snapper fillets, as they can become dry. Cook them just until they are opaque and flake easily with a fork.

TIPS:

• Serve the pan-fried crusted fish curry with steamed jasmine rice or naan bread for a complete and satisfying meal.
• If snapper is not available, you can substitute it with other firm white fish fillets like grouper, cod, or halibut.
• Adjust the seasoning of the curry by adding more Thai fish sauce or lime juice to suit your taste preferences.
• For an extra burst of freshness, garnish the dish with chopped fresh coriander leaves and a squeeze of lime juice before serving.

Pan-fried crusted fish curry is a delectable dish that showcases snapper fillets coated in a flavorful paste and cooked to perfection. The combination of red chillies, shallots, garlic, lemon grass, coriander, lime zest, and green peppercorns creates a robust and aromatic curry base that complements the delicate flavor of the snapper. Simmered in a creamy coconut milk sauce infused with Thai fish sauce, kaffir lime leaves, and lime juice, the fish absorbs the rich and tangy flavors, resulting in a harmonious and satisfying dish.

This dish offers a delightful balance of spice, tanginess, and creaminess that will tantalize your taste buds. Serve it with steamed jasmine rice or naan bread to soak up the delicious curry sauce. Whether you’re a seafood enthusiast or simply looking for a unique and flavorful curry, this pan-fried crusted fish curry is sure to impress. Enjoy the enticing flavors and textures of this dish as you savor each bite.