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
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set