This dish turns out to be a lovely fish dish with the aroma of curry powder, the sweet and sour taste of tomato sauce. A very appetising dish to go with rice. Glad I tried this recipe using fish. Feel free to substitute it with prawns if you like prawns.
- Lightly coat fish fillet with some cornstarch. Heat up some oil to pan fry fish pieces until golden brown, dish up.
- Using the same wok with about 1 tbsp oil, sauté onions until aromatic, add in curry powder, tomatoes and cook over low heat. Add in tomato sauce, seasoning and water. Bring to boil and stir until sauce is thick.
- Return fried fish to wok, toss well then add in the chopped chillies and spring onions.
- Dish up to serve immediately.