Buri (Yellowtail) Curry
A delicious dish featuring a tender yellowtail simmered in a fragrant curry sauce, served with fluffy rice for a comforting and flavourful meal.
- 2 Servings
-
- Difficulty :
- Medium
- Yellowtail
- Rice
Ingredients
| Buri (Yellowtail) | 160 g |
|---|---|
| Cake Flour | As Needed |
| Oil for Deep-frying | As Needed |
| Finely Chopped Onion | About 1 (120 g) |
| Grated Garlic | 2 tsp |
| Grated Ginger | 2 tsp |
| Coconut Oil | 1 tbsp |
| Oil for Stir-frying | 1 tbsp |
| Canned Whole Tomatoes | 3-4 tbsp |
| Butter | 1 tbsp |
| Yogurt | 2 tbsp |
| Cumin Powder | 2 tsp |
| Coriander Powder | 2 tsp |
| Chili Pepper | 1 tsp |
| Garam Masala | 2 tsp |
| Lemon Juice | As You Like |
| Chicken Broth | 200 ml |
| Salt and Pepper | As Needed |
Buttered Rice
| Rice | 1 cup |
|---|---|
| Turmeric | 1 tsp |
| Salt | 1/2 tsp |
| Butter | 1/2 tbsp |
| Water | 140 ml |
Directions
-
Step 1
Cook buttered rice. Put rice and water in a rice cooker, add turmeric, salt and butter and turn on the switch.
-
Step 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.
-
Step 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. -
Step 4
While boiling (3), cut Buri into bite-sized pieces, dredge them in cake flour and deep-fry in oil at 180°C.
-
Step 5
Add the fried Buri to (3) and season with salt and pepper. Add lemon juice for sourness as you like.
-
Step 6
Place the buttered rice on a plate and top with (5).
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In collaboration with
JAPAN FARMED FISH EXPORT ASSOCIATION (JFFEA) was established in March 2022 with
the objective of promoting Japanese farmed fish in global markets.
