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Potato Crusted Snapper With Curried Tomatoes

Ingredients
  Peanut oil 2 Tablespoon
  Brown onion 150 Gram, finely chopped (1 Medium Sized)
  Grated fresh ginger 1 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Garam masala 1 Teaspoon
  Ground turmeric 2 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Tomatoes 720 Gram, chopped coarsely (4 Medium Sized)
  Kaffir lime leaves 4 , torn
  Sugar 2 Teaspoon
  Coconut cream 125 Milliliter (1/2 Cup)
  Chopped fresh coriander 2 Tablespoon
  Snapper fillets 800 Gram (4 Fillets)
  Potatoes 240 Gram, thinly sliced (2 Small Sized)
  Butter 40 Gram, melted
  Ground cumin 1⁄2 Teaspoon (Extra Required)
  Ground turmeric 1 Teaspoon (Extra Required)
Directions

1.
Heat half of the oil in medium pan; cook onion, ginger and two-thirds of the garlic, stirring, until onion is soft.
Stir in ground spices; cook, stirring, about 2 minutes or until spices are fragrant.
Add tomato, lime leaves and sugar; cook, stirring, about 5 minutes or until tomato is just tender.
Pour in cream; simmer, uncovered, stirring occasionally, 10 minutes.
Just before serving, discard lime leaves; stir in fresh coriander.
[Can be made 24 hours ahead to this stage.
Cover, refrigerate until required.] 2.
Meanwhile heat remaining oil in large pan; cook fish, uncovered, about 5 minutes each side or until just cooked through.
Place fish, skin-side down, on oven tray.
Place potato in single layer on fish; drizzle with combined butter, extra cumin, extra turmeric and remaining garlic.
Cook under heated grill about 10 minutes or until potato is crisp.
Serve potato-crusted fish with warm curried tomatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Grilling
Dish: 
Curry
Ingredient: 
Fish
Servings: 
6

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