I have eaten this wonderful fish curry many times in Singapore and Malaysia. In those countries, surrounded as they are by water, fresh fish is a standard staple in every home and on every menu. This recipe is a simplified version of the original. Most fish have a delicate taste and texture and one must be careful in applying any seasoning or spice. I have found Madras curry paste a great convenience; it works almost as well as the time-consuming hand-made curry paste. Added to a firm white fish fillet, it makes a fragrant, savoury, delectable treat that goes perfectly with plain rice.
Cut the fish into
Heat a wok until it is very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the fish pieces, stirring vigorously to prevent them from sticking. When the fish pieces turn white (about 2 minutes), quickly drain the fish and all the oil in a stainless steel colander set in a bowl. Reserve
If you choose to use water instead of oil, bring it to the boil in a pan. Remove the pan from the heat and immediately add the fish pieces, stirring vigorously to keep them from sticking. When the fish pieces turn white (about 2 minutes), quickly drain the fish in a stainless steel colander.
Re-heat the wok, add
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