Whole Fish Curry
02:45 min
Accessories:
P R O F I L E
275
Chilled 4°C
1 Portion
From Raw
Stage 1
Place the Fish
- 01:45
- 100 %
- 20 %
Stage 2
Add the Curry
- 01:00
- 10 %
- 80 %
R E C I P E
| 2 | tbs | Water |
| 0.5 | tsp | Turmeric Powder |
| 0.5 | tsp | Chilli Powder |
| 0.5 | tsp | Plain Flour |
| 0.5 | tsp | Salt |
| 180 | g | Whole Red Snapper |
| 40 | ml | Cooking Oil |
| 5 | pcs | Fresh Curry Leaves |
| 1 | pcs | Red Onion thinly sliced |
| 1 | pcs | Red Chilli dried, cut in half |
| 0.5 | tsp | Cumin Seeds |
| 0.5 | tsp | Fenugreek Leaf dried & chrushed |
| 0.5 | tsp | Mustard |
| 1 | tsp | Ginger Garlic Paste |
| 1 | tbs | Curry Powder |
| 20 | ml | Tamarind Juice |
| 100 | ml | Water |
| 1 | pcs | Lady´s Finger prefried, cut in half |
| 0.5 | pcs | Tomato diced |
| 1 | pinch | Salt |
| 5 | g | Curry Leaf prefried |
| 5 | g | Spring Onion Julienne |
| 5 | g | Red Chilli Julienne |
| Ingredients | ||
| Scale and clean the fish. Mix the turmeric powder, chilli powder, flour and the salt with water into a paste. Marinate the fish with the paste and chill it for at least 1 hour. For the Curry: Heat the oil in a pot and sear curry leaves, onions and dried chilli. When the onions are golden brown add cumin, fenugreek, mustard, ginger garlic paste, curry and let it roast for 1-2 minutes. Add tamarind juice and water and bring it to a boil. Lower the heat and add lady´s finger, tomato and salt. Let it simmer for 1 minute and chill it. Place the fish on the tray and the curry in the bowl. |
| 1. Food Preparation |
| Cook the fish and reheat the curry as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and bowl and serve. Use the fried curry leave, spring onion and red chilli for garnish. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
