Yellowtail Curry

Ingredients (2 servings)

- 160 g (5.6 oz) yellowtail

- Cake flour as needed

- Deep-fry oil as needed

- About 1 onion, finely chopped (120g: 4.2 oz)

- 2 teaspoons garlic, grated

- 2 teaspoons ginger, grated

- 1 tablespoon coconut oil

- 1 tablespoon stir-frying oil

- 3 to 4 tablespoons canned whole tomatoes

- 1 tablespoon butter

- 2 tablespoons yogurt

- 2 teaspoons cumin powder

- 2 teaspoons coriander powder

- 1 teaspoon chili pepper

- 2 teaspoons garam masala

- Lemon juice as you like

- 200 ml (6.8 fl oz) chicken broth

- Salt and pepper as needed

(Buttered Rice)

- 1 cup (5.3 oz) rice

- 1 teaspoon turmeric

- 1/2 teaspoon salt

- 1/2 tablespoon butter

- 140 ml (4.7 fl oz) water

How to cook

1. Cook buttered rice. Put rice and water in a rice cooker, add turmeric, salt and butter and turn on the switch.

2. Heat a saucepan, put coconut oil, add garlic and ginger and heat until fragrant. Add onions and simmer until golden brown. Add stir-frying oil, cumin powder and coriander powder. Stir-fry until fragrant.

3. Pour in just enough water (not counted as an ingredient) to cover and boil down. When reduced, add water. Repeat two to three times to bring out the taste. Add whole tomatoes, butter, and yogurt and boil down. Add chicken broth, chili pepper, and garam masala and boil down further.

4. While boiling (3), cut yellowtail into bite-sized pieces, dredge them in cake flour and deep-fry in oil at 180°C (356°F).

5. Add the fried yellowtail to (3) and season with salt and pepper. Add lemon juice for sourness as you like.

6. Place the buttered rice on a plate and top with (5).