Ingredients
| For the Fish | |
|---|---|
| 250 g dori fish | |
| 1 egg (beaten) | |
| Cornstarch | To coat the fish |
| For the Sauce | |
|---|---|
| 4 salted egg yolks | |
| 100 ml liquid milk | |
| 2 tbsp butter | |
| 4 cloves garlic (minced) | |
| A handful of green onions | Chopped |
| A pinch of parsley | Chopped |
| 10 curry leaves | |
| Salt, to taste | |
| Pepper, to taste | |
| Sugar, to taste |
Instructions
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Begin by cutting the dori fish into bite-sized pieces. Coat each piece with the beaten egg, followed by a generous dusting of cornstarch to create a crisp exterior.
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In a hot skillet, fry the coated dori pieces until they turn golden brown, then remove and set aside on a paper towel to absorb any excess oil.
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In a separate pan, melt the butter over medium heat. Sauté the curry leaves and minced garlic until fragrant, releasing their rich aroma.
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Add the chopped green onions and parsley, cooking until they just wilt, adding fresh flavor to the mix.
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Gently incorporate the mashed salted egg yolks into the pan, followed by the liquid milk. Stir continuously to combine, ensuring a smooth sauce.
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Season the mixture with salt, pepper, and a touch of sugar to balance the flavors, continuing to stir until the sauce thickens to your desired consistency.
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Once the sauce has cooled slightly, fold in the fried dori pieces, ensuring they are evenly coated.
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Serve warm and enjoy this delightful dish, showcasing the rich flavors of salted egg and crispy fish. Bon appétit!