This creamy dish is everything you want on a cool fall or winter night.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Line baking sheet with parchment paper; set aside.
In bowl, combine water and tempura batter mix. Whisk quickly, just until bat- ter is moist (do not overmix). In separate bowl, place coconut. Dip each piece of fish in tempura batter, then into coconut, pressing lightly to adhere. Place fish on prepared baking sheet.
In large skillet, pour enough oil to come about 1/4 inch up side. Heat over medium heat. In batches, if necessary, add fish and cook, turning halfway through cooking time, until golden
brown, 4 to 6 minutes. Set aside and keep warm.
Remove and discard all but about 1 tbsp of the oil from skillet. Add garlic and ginger; cook, stirring often, for 1 to 2 minutes. Add coconut milk, curry paste and green onion; bring to boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Place reserved fish in sauce. Sprinkle with green onion and server over basmati rice, if using.
Nutritional facts Per serving: about
- Calories 600
- Total fat 45 g
- Saturated fat 34 g
- Cholesterol 60 mg
- Sodium 950 mg
- Total carbohydrate 23 g
- Fibre 6 g
- Sugars 3 g
- Protein 25 g
- Iron 4.4 mg
