Crisp Curried Fish


  • 2 tbsp. curry powder
  • 1 clove garlic, crushed
  • ½ cup plain flour
  • 2 tbsp. chopped fresh coriander leaves
  • 4 x 200g red throat emperor fillets
  • 1 egg, lightly beaten
  • Vegetable oil, for shallow frying
  • ½ cup yoghurt


    Combine curry powder, garlic, flour and coriander in a shallow dish.

    Dip fish in egg, then toss in the curry-flour mixture, shaking off excess.

    Shallow fry fish in hot oil until browned both sides and just cooked through.

    Drain on an absorbent towel.

    Serve with yoghurt and chopped cucumber, chilli and onion, if desired.

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