Few dishes sound as good as Curry and Beer Battered Fish Tacos in my book. I’m a firm believer you can’t have a curry without some beer so combining the two makes perfect sense to me. The fish is flavoured with the curry spices and then dipped into a beer batter for a deep frying. That is a whole lot of comforting dude food on a plate.
I used a fragrant Goan Fish Curry spice available on the My Collections website for this recipe. Which curry powder you use is really your personal preference. Based on the strength of the curry you use, tweak the amount of chili powder to use in the batter. If your chili tolerance is high add another teaspoon or so of chili powder or to be on the safe side add some fresh chopped chili on the side. I think that is an better way to keep everyone happy.
Serve it with a quick cucumber raita by grating some cucumber, giving it a good squeeze to get rid of most of the liquid and mixing with some full fat yoghurt. Season with some salt, pepper and crushed garlic to taste. Some fresh coriander is mandatory as is lime wedges to perk it all up and cut the oil from the frying. Oh and don’t forget more beer!
This is another recipe that I developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look.
We are offering Food Photography Workshops as part of my collaboration with Francois Pistorius and Isabella Niehaus. You can send me a mail or message on any of the posts on the blog if you would like to be notified of the dates for future workshops as we confirm them.
- Oil for frying
- 500g firm white fish, cut into chunks
- 1 ¾ cup flour
- 3 tbsp Goan Fish Curry Spice (or your preferred curry powder)
- 1 tsp chilli powder (or more to taste)
- 1 tsp salt
- black pepper to season
- 3 tsp baking powder
- 300ml beer
- Soft flour tacos or tortillas (about 2 per person)
- Quick Raita
- ½ cucumber, coarsely grated
- 1 cup full fat yoghurt
- salt, pepper and mashed garlic to taste
- To Serve
- Fresh coriander and lime wedges
- Make the raita first by squeezing the grated cucumber through a kitchen towel to get rid of most of the moisture
- Mix the cucumber with the yoghurt, season and place in the fridge until needed
- Toss the fish with ¼ cup flour, curry spice and seasoning
- In another bowl mix the remaining flour and baking powder
- Add the beer and whisk lightly to form a thick batter
- Heat the oil and when hot enough, gently dip each piece of floured fish into the batter and drop it in the oil
- Cook until golden brown, remove and drain on wax paper
- Continue until all the fish is cooked
- Warm the tortillas, place the fish inside, top with some raita and coriander
- Serve with lime wedges on the side
Adapted from Drizzle and Dip