Total Time
1hr
Prep 40 mins
Cook 20 mins

Recipe submitted per a request for Amazon fish. Source of recipe is The Turtle Bay Cookbook. Cook time is frying time.

Ingredients Nutrition

Directions

  1. To make sauce: Heat 1 tablespoon oil in skillet.
  2. Add onion and cook over medium heat until onion turns color and is golden brown (5 minutes).
  3. Add 1 cup curry sauce (recipe follows) and bring liquid to a boil.
  4. Add the jicama and the tomatoes.
  5. Reduce heat to low and let simmer 2 minutes.
  6. Set aside but keep warm while preparing fish.
  7. To make fish: Beat eggs, water, salt and pepper in a shallow bowl or pie plate.
  8. Pour flour in separate pie plate or dish.
  9. Combine breadcrumbs and cornmeal in a third pie plate or dish.
  10. Coat the fish with four, then dip in egg mixture and finally dredge then in the cornmeal mixture.
  11. Make sure both sides of fish are coated.
  12. Set aside until all four pieces of fish are prepared for frying.
  13. Heat 1/2 inch oil oil to 350°F in a heavy skillet (suitable for frying fish).
  14. Add 2 pieces of fish and cook over medium heat, turning once, until brown (6-8 minutes).
  15. Remove with slotted spoon and drain on paper towels.
  16. Repeat with remaining fish.
  17. Top with sauce and garnish with spicy roasted peanuts (recipe follows).
  18. To make curry sauce (makes 5 cups of sauce): Heat oil in sauce pan.
  19. Add onion, garlic and red pepper flakes.
  20. Cook over medium heat until onion is soft (5 minutes).
  21. Add flour a spoonful at a time, stirring constantly until paste forms.
  22. Slowly add the water and then the pineapple juice.
  23. Stir constantly to avoid getting lumps.
  24. When the mixture begins to simmer, reduce heat to low and add curry powder, raisins, coconut, bananas, almonds, salt and sugar.
  25. Simmer until sauce has been reduced by 1/4 (10-15 minutes).
  26. Transfer mixture to blender and puree.
  27. Place mixture in sieve over bowl and strain mixture, reserving liquid and discarding solids.
  28. Sauce may be served immediately or refrigerated covered in an airtight container.
  29. If refrigerated, reheat sauce before using.
  30. To make spicy roasted peanuts (makes 2 cups): One (1-lb) can honey roasted peanuts 2 tablespoons habanero hot sauce Preheat oven to 300°F.
  31. Combine peanuts and hot sauce in bowl.
  32. Stir until peanuts are coated.
  33. Spread nuts on cookie sheet.
  34. Bake until nuts are dry (8-10 minutes).
  35. Store nuts in a covered container, however do not put nuts in container until they are completely cooled.
Most Helpful

4 5

We liked the result (the fish itself tasted great), but the sauce took a bit too much time and effort. Changes we made: substituted jicama with water chestnuts, used shredded coconut instead of cornmeal, and used sweet pineapple juice instead of unsweetened juice + sugar. And an important notice: this recipe makes a lot of food! We scaled all ingredients for a dinner for two, but still were barely able to finish half of it.