A delicious curry dish with wok noodles.
Ingredients
Main course for 4 people
Preparation time:45 minutes
This is how you make it
Peel and chop the onion and garlic. Finely chop the pepper. Heat a dash of oil and fry the onion with the garlic and the red pepper until translucent. Sprinkle over the ground spices and cook for 1 minute to release the aromas. Deglaze with the coconut milk and let it simmer for 5 minutes. Season the curry sauce with the fish sauce. Strain the sauce if necessary. Cook the noodles according to the directions on the package. Drain and let drain. Peel the carrots, wash the zucchini and cut both vegetables into strips. Heat the frying oil to 170 °C. Beat the flour, baking powder, some salt, pepper and milk into a smooth, thick-liquid batter. Beat in the egg. Cut the fish into equal sized pieces. Sprinkle some extra flour on a flat plate and roll the fish in it. Dip each piece of fish in the batter and slide gently into the hot oil. Bake the fish fritters in batches for 1-2 minutes per side until golden brown and cooked through. Drain on kitchen paper. Meanwhile, heat a dash of oil in a wok and stir-fry the strips of carrot and zucchini until al dente. Carefully toss the noodles through the vegetables and stir-fry for a while. Pour over the sauce and heat through for another 1-2 minutes. Divide the dish between the plates and add the fried fish. Garnish with some coriander.
Curious about the other noodle recipes?
You will find them in the October issue of Santé.
