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–+ servings
Fried fish curry from Mandalay by MiMi Aye (Cristian Barnett/PA)
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Nutrition Facts
Fried fish curry
Amount Per Serving
Calories 577 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 5g31%
Sodium 1171mg51%
Potassium 479mg14%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 8g9%
Protein 42g84%
Vitamin A 983IU20%
Vitamin C 53mg64%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Fried fish curry

A fresh, fragrant and warming dish
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Burmese
Servings: 4
Calories: 577kcal
Author: MiMi Aye

Equipment

  • Large dish
  • Wok or large frying pan
  • Slotted spoon
  • Dish

Ingredients

For the fish

  • 1 tsp salt
  • 2 tbsp plain flour
  • 1 tsp ground turmeric
  • 1/4 tsp MSG or 1/2tbsp chicken or vegetable bouillon
  • 1 whole sea bream or sea bass, or 4 basa or catfish slices (sold frozen in Asian supermarkets)
  • 120 ml groundnut oil or other neutral-tasting oil, plus an extra 2tbsp

For the sauce

  • 4 medium onions sliced thinly
  • 1/3 standard tin of chopped tomatoes (about 135g)
  • 3 fresh tomatoes diced
  • 1 tbsp fish sauce
  • 1/4 tsp MSG or 1tbsp chicken or vegetable bouillon

For the garnish

  • 2 finger chillies
  • handful of coriander leaves chopped
  • rice to serve

Method

  • Mix the salt, flour, turmeric and MSG in a large dish, then add the fish. Turn the fish over in the seasonings, making sure it is thoroughly coated. Heat the 120ml of oil in a wok or large frying pan over a high heat until sizzling, then carefully add the fish. Fry for two to three minutes on each side. Remove the fish using a slotted spoon and set to one side on a dish.
  • In the same wok, heat the remaining two tablespoons of oil over a high heat and add the sauce ingredients. Fry for five minutes, tossing and stirring regularly. Turn the heat down to medium-high and continue to fry for another 10 minutes. Add the fish and the chillies, and toss gently in the sauce. Dish up on a platter, scatter the coriander leaves on top and serve with steamed rice.

Nutrition

Calories: 577kcal | Carbohydrates: 19g | Protein: 42g | Fat: 37g | Saturated Fat: 5g | Sodium: 1171mg | Potassium: 479mg | Fiber: 4g | Sugar: 8g | Vitamin A: 983IU | Vitamin C: 53mg | Calcium: 38mg | Iron: 1mg