Home » Pan fried crusted fish curry

Pan fried crusted fish curry

by Christina Julia

Pan fried crusted fish curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • Soak the chillies in a bowl of boiling water for 15 minutes. Drain and
    chop roughly.
  • Put the chillies, shallots, garlic, lemon grass, coriander, lime zest,
    peppercorns and 1 tablespoon of the oil in a blender or food processor,
    and purée until a smooth paste forms. Spread the paste over one side of
    each snapper fillet.
  • Heat the remaining oil in a large heavy pan. Cook the snapper fillets for
    3 minutes on each side until just cooked.
  • Stir together the coconut milk, fish sauce, lime leaves and lime juice in a
    bowl or jug. Pour over the snapper fillets, and simmer for 3 minutes.
    Serve hot

You may also like

Leave a Comment

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.