Fish Fillets in Creamy Sauce

The taste of this dish is very similar to butter prawns except it has more gravy and using no butter. You can also use chicken fillet for this dish and it taste as good. The spiciness and the amount of gravy of this dish are also up to you as you can put as much chili and milk as your like.

Ingredients :

3 pieces of fish fillets (I used talapia)
3 sprig of curry leaves
4 bird eyes chilies or one big red chili - cut small
1 cup of evaporated milk
salt and pepper
1 tsp of sugar

Seasoning for fish

1 tsp of salt
1/2 tsp of pepper
1/4 tsp of garlic powder
1/2 tsp of paprika
1 egg white
3 tbsp of cornstarch

1) Cut fish into bite size pieces (about 1") and season it with salt, pepper, garlic powder, paprika and egg white and set it aside for 30 minutes.
2) Heat up some oil and lightly coat the fish fillet with cornstarch. Fry the fish until golden brown, dish out, drain the oil and set it aside.
3) Remove oil from the pan and leave about 1 tbsp and stir fry the curry leaves and chili until fragrant. Add in the milk and bring it up to boil. Add in salt, pepper and sugar and reduce the milk to half and sauce thicken.
4) Add in the fish and let it come up to boil again and sauce thicken. Check seasoning. Dish out and serve with warm rice.