Fish Taler with Curry

For the coconut sauce, stir all ingredients, season.

For the fish, cut fillets into pieces, mix with juice of one lemon and pepper in a baking bowl, freeze in the freezer with the lid closed for approx. 30 min. Later, mix in portions with bread and egg whites in a cutter, add cream and salt.

For the curry breading, mix peanuts, grated coconut and curry in a deep dish. Shape fish mixture with two teaspoons into balls the size of tree nuts, turn in batches in the peanut-coconut mixture to the other side, flattening it slightly.

Fry fish balls in batches in the not-too-hot clarified butter for 4-5 minutes on each side, pressing lightly with the frying ladle to flatten.

Tips: Instead of using fresh frozen fish fillets, just thaw them before slicing. Replace coconut yogurt with natural yogurt and add 1-2 tablespoons of shredded coconut.

Tip: Instead of clarified butter, you can also use butter in most cases.

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