In a food processor blitz all the ingredients in the curry paste. In a heavy-bottomed pot heat the ghee, add the dry spices and cook for 2-3 minutes. Add the curry paste and cook for a further 5 minutes. Add the Coconut cream and simmer for 6-7 minutes. Add the fish chopped into bite-sized pieces and cook gently for 4 minutes. Finish with chopped coriander and serve with rice.
500g Fish wings (Red Emperor/Goldband/Pink Snapper)
150g plain flour
20g smoked paprika
20g garlic powder
20g cayenne pepper
50g cornflour
1 lime cut into wedges
Aioli to serve
Canola Oil for frying
Method
Combine the dry ingredients to create a spiced flour mix. Dust the wings in the spiced flour and shake off the excess. Deep fry at 180 degrees for 4 to 5 minutes until crispy. Serve with a lime wedge and Aioli.
500g Fish wings (Red Emperor/Goldband/Pink Snapper)
150g plain flour
20g smoked paprika
20g garlic powder
20g cayenne pepper
50g cornflour
1 lime cut into wedges
Aioli to serve
Canola Oil for frying
Method
Combine the dry ingredients to create a spiced flour mix. Dust the wings in the spiced flour and shake off the excess. Deep fry at 180 degrees for 4 to 5 minutes until crispy. Serve with a lime wedge and Aioli.