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Thursday, October 27, 2016

Crispy Codfish With Salted Egg Yolk Sauce and Crispy Curry Leaves

This post is written at the specific request of NH from the celiac FB Group.

Four salted duck eggs.


Hard boil the salted duck eggs

Remove the yolks and mash.

Add cream till a paste is formed.

Curry leaves.


Fry curry leaves in butter over small fire. Once curry leaves are crispy. Strain the butter. The fragrance of the leaves will be in the butter. Add the salted egg yolk paste. Whisk over small fire till combined. Pour over deep fried fish. Top with crispy curry leaves.

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