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Pan-Fried Fish with Sour Curry Sauce

More sour than sweet, this Pan-Fried Fish with Sour Curry Sauce is a hearty meal with a healthy dose of spice. Serve with rice, the perfect complement to this rich sour curry sauce.


  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cracked black pepper
  • blue grenadier or snapper fillets with skin on
  • 1/2 cup vegetable oil
  • 2 brown onions, coarsely chopped
  • 3 green chillies, seeds removed
  • 1 stalk curry leaves (about 12 leaves)
  • 1 tablespoon grated fresh ginger
  • 1/2 cup fresh lime juice
  • sea salt to taste


  1. In a small bowl, combine the turmeric, cumin, coriander and pepper.
  2. Cut 2 or 3 diagonal slashes across the skin of each fillet.
  3. Rub the spice mixture into the slashes.
  4. Heat 1/4 cup of the oil in a non stick frypan or wok over a medium high heat.
  5. Add fish, skin side down and cook quickly until golden brown, for about 1 minute each side.
  6. Transfer to paper towel to drain any excess oil.
  7. To prepare the sauce place onions, chilles and ginger in the bowl of a food processor.
  8. Blend until finely chopped. Heat remaining oil in a clean non stick pan or wok over a medium heat.
  9. Add the onion mixture and curry leaves, stir to combine and cook until the onions are golden brown.
  10. Add the lime juice, increase the heat and bring to the boil.
  11. Season with salt.
  12. Add the fish spooning the sauce over the fillets.
  13. Cook for 2 minutes or until the fish is just cooked through.
  14. Add water to thin sauce if necessary.

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