"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Pan-fried Curry-leaves Batang Fish

1. Marinate the Batang fish slices with salt and some curry powder.
2. Pan-fry the fish.

3. Wash clean the curry leaves. Wipe dry.
4. Heat up wok with oil.
5. Stir-fry the curry leaves till crispy.
6. Top up onto the Batang fish and serve. Eat with the curry leaves to enhance the taste.

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