Delicious morsels of kahawai coated in crispy coconut crumbs, nestled between golden fry bread, and served with a zesty curry mayo!

Serves 4-6

Ingredients

Fry bread:

• 1 cup chilled milk
• ¾ cup boiling water
• 1 Tbsp dried active yeast
• 1 Tbsp sugar
• 4 Tbsp oil
• 4-4 ½ cups flour
• 1 ½ tsp salt
• Oil for frying

Coconut crumb kahawai:

• 800g (approx..) kahawai
• 2 cups shredded coconut
• 1 1/2 cups panko crumbs
• 3 eggs
• 1 cup plain flour
• Salt & pepper

Curry mayo:

• 1/2 cup mayo
• 2 tsp curry powder
• Juice of 1 lime

To serve:
Coleslaw mix

Method

For the fry bread:
Combine the boiling water and chilled milk in a large bowl. Add sugar, oil, and yeast, and stir. Set aside for 10-15 minutes until sponge-like from yeast activating. 
Add 4 cups of flour and the salt. Fold together gently, being careful not to overmix. Add more flour if it’s still too sticky (usually another ½ cup is required).

Gently knead together into a ball, then leave in bowl and cover with a tea towel. Leave to proof until doubled in size (approx.. 1 hour). Remove risen dough from the bowl onto a lightly oiled bench.

Gently pat the dough out to a 2cm thick rectangle and cut into 6cmx6cm squares. Should make approx. 20 pieces. Spread out the pieces on an oiled surface, cover with a tea towel, and leave to proof for another 15 minutes.

Heat oil in a fry pan (we use the COBB Grill Wok) to 170 degrees. Make the oil deep enough so that the dough won’t touch the base and can float while cooking. Gently place dough in the hot oil in batches and cook until golden brown. Once cooked, remove from oil and transfer onto a paper towel-lined dish.

For the lazy folks – go to your nearest bakery and ask for half a kilo of raw bread dough. Portion the dough into small balls and deep fry. 

For the coconut crumb kahawai:
Whisk eggs in a bowl. In a separate bowl add flour. In another bowl mix together shredded coconut and panko breadcrumbs.

Line a tray with baking paper and place next to bowls. Dip kahawai into the flour, shake off excess, dip into the egg, then into the coconut panko mix.

Press the coconut mix into the fish using your hands to make sure it’s well coated. Repeat for remaining fish. Place tray into the fridge for at least 30 minutes. 

Pour oil into your fry pan or wok and heat to 170 degrees. Gently place a few pieces of the kahawai into the oil and fry for 2 minutes each side or until lovely golden brown. Using a slotted spoon transfer to a lined draining rack and repeat with remaining fish.

Curry mayo:
In a bowl mix together mayonnaise, curry powder, and lime juice.

To assemble:
Cut open a fry bread, place coleslaw, crumbed kahawai, curry mayo, and fry bread lid on top. Enjoy!