Indulge in this vibrant Thai-inspired cod curry, featuring crispy battered fish fritters served over wok-tossed noodles. A hearty main course for 4, ready in just 45 minutes.
Ingredients
Main course for 4 people
Preparation time: 45 minutes
How to Make It
Peel and finely chop the onion and garlic. Dice the red pepper. Heat a dash of oil in a pan and sauté the onion, garlic, and pepper until softened and translucent. Stir in the turmeric, cumin, and coriander, cooking for 1 minute to release their fragrant aromas. Pour in the coconut milk to deglaze, then simmer for 5 minutes. Season with Thai fish sauce and strain if needed for smoothness.
Cook the broad noodles according to package instructions, then drain well. Peel the carrots and wash the zucchini; cut both into thin strips. Heat frying oil to 170°C. Whisk together 100g flour, baking powder, salt, pepper, milk, and egg to form a smooth, thick batter.
Cut the white fish fillet into even pieces. Dust with extra flour, then dip each piece in the batter and fry in batches for 1-2 minutes per side until golden and cooked through. Drain on kitchen paper.
In a wok, heat a dash of oil and stir-fry the carrot and zucchini strips until al dente. Add the noodles, tossing to combine and heat through. Pour over the curry sauce and simmer for 1-2 more minutes. Divide among plates, top with crispy fish fritters, and garnish with fresh coriander leaves.
Curious about other noodle recipes?
Find them in the October issue of Santé.
