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Coconut Curry Crusted Uku

Featured in the Honolulu Star-Advertiser on October 9, 2013.



Coconut Curry Crusted Uku

  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup flour, divided
  • 2 teaspoons curry powder
  • 1/4 teaspoon, garam marsala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon olive oil shopping list
  • 4 uku fillets (8 ounces), with skin


Prepare 3 shallow mixing bowls. In the first bowl, put 1/4 cup of flour. In the second bowl, whisk together egg and milk. In the last bowl, mix coconut, 1/4 cup flour, curry powder, garam marsala, coriander, cumin, pepper, and salt. Pat fillets dry and dip the skin side only, into the flour, then the egg, and then press into the coconut mixture. Heat olive oil in a large sauté pan, on medium high, until hot. Add fillets to the pan, coconut side down; cook for 3 minutes or until coconut is golden brown. Turn and cook until done, about 1-2 minutes.

Approximate Nutrient Analysis per serving:
420 calories, 16 g fat, 8 g saturated fat, 135 mg cholesterol, 800 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g sugar, 52 g protein


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