Feed the family with this simple yoghurt-marinated fish with crispy onion topping.
- Thinly slice 2 onions. Heat 1/2 the oil in a deep frying pan over medium heat. Add onion, curry leaves and cardamom. Cook, stirring, for 15 minutes or until onion is browned and crisp. Using a slotted spoon, transfer to a bowl. Discard cardamom.
- Meanwhile, coarsely chop remaining onion. Place chopped onion, garlic, ginger, chilli and turmeric in a small food processor. Process until smooth. Add yoghurt. Process until combined. Transfer mixture to a shallow glass or ceramic dish. Add fish. Turn to coat.
- Remove fish from marinade. Reserve marinade. Reheat remaining oil in same pan over medium-high heat. Cook fish, flesh-side down, for 2 minutes. Turn fish. Add reserved marinade and stock. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 6 to 7 minutes or until fish is cooked through.
- Top fish with onion mixture. Serve with rice, baby choy sum, extra curry leaves and lime wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set