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Fried Fish Pattani Style

3 Indian ­mackerel (ikan kembung)
Salt and pepper to taste
½ tbsp turmeric powder
½ tbsp curry powder (optional)
1 tsp water
Oil for deep frying

Clean and gut the fish. Make cuts on the fish, about 0.5cm apart. Marinate with the remaining ingredients, except the oil, and let stand for about an hour. Heat up the cooking oil then deep-fry the fish until crisp and golden brown. Serve.

Thanks to Faridah Begum
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+ comments + 2 comments

October 13, 2009 at 5:31 PM

The skin looks great and crispy, just like I like it!

October 13, 2009 at 5:47 PM

[Peggy] Thanks for dropping by...the best part is when u deep fried the fish until crispy. the fragrance of the tumeric & curry powder will make you crazy... :)

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