Recipe: Double Fried Fish Curry

Double Fried Fish Curry
Source: Susan Chan
Yield: 4 Servings

1/2 teapoon Kosher salt
1 inch piece of fresh ginger, run through a blender to make juice
3 gloves garlic, minced
1 teaspoon tumeric powder
1 pound makerel or king fish fillets
2 tomatoes, medium size
5 1/2 Tablespoons vegetable oil
1 large yellow onion, finely chopped
2 teaspoons sweet paprika
4 teaspoons fish sauce
3/4 cup water
3 fresh chilies

Marinate the fish fillets in the mixture of the salt, ginger, garlic, and tumeric for 15 minutes.
Slice one of the two tomatoes into thin slices, and cut the other tomato into quarters (wedges). Reserve. Meanwhile, heat the vegetable oil in a high-sided, heavy-bottomed frying pan. Add the marinated fish fillets and fry over medium heat for 3 to 5 minutes on each side or until the fish is completely cooked. Remove from the frying pan and drain on paper towels. Add the chopped onions to the frying pan and saut over medium heat for about 5 minutes or until the onions are transparent in appearance. Add the thin slices of tomato and the paprika, and continue to cook over medium heat for about 4 minutes or until the tomato slices dissolve. Add the fish sauce and 3/4 cup water, cover, and cook over low heat for 2 minutes. Return the fried fish fillets to the frying pan and simmer over low heat for 6 to 8 minutes. Continue to simmer until the sauce is reduced, leaving the thick tomato and onion sauce and a clear, oily layer on the top. Garnish with the fresh chilies, chopped, and with the tomato wedges. Serve immediately, usually over a bed of plain rice.