Fish curry

Fish is a great substitute for beef and chicken in a curry. Fish Curry is a very popular recipe. Learn how to make/prepare Fish Curry by following this easy recipe.

Ingredients: 800 gms Fish (washed and sliced) 1 Onion Sliced 1 tsp Garlic (chopped) 12 Dry Red Chil 1 Tomato (chopped) 1 tsp Cumin Seeds 1 tbsp Tamarind Paste 1 tsp Turmeric Powder Green Chili 1 tbsp Oil  2 tbsp Coriander Seeds  1 tbsp Ginger(minced)  Salt to taste 1 tablespoon sugar 13.5 or 14 oz can of coconut milk

Direction: Measure and prepare all ingredients. In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together. Preserve some cut pieces 1 cup of onion. Cut small pieces of tomatoes. Make small pieces of fish fillets, about 3 inches in length. Clean them properly if you are using the whole fish and make it into small pieces. In another bowl combine fish sauce, sugar, lemon grass stalks, ginger, and chicken stock. Set aside. In a large bowl have carrots and onion and potatoes ready.  Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. Mix all of them properly. Allow to marinate for 1/2 hour. Take a pan or a wok (preferable. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste, curry powder mixture and cook until fragrant and beginning to brown, about 2 minutes. When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in it. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter. Then put the cut onion pieces and allow it to just a little brown. Add the carrots, potatoes and onions and keep stirring it until the paste becomes a little brown (it takes around 10 minutes).The paste is now perfectly fried.

Add coconut milk and simmer for an additional 10 minutes. Add fish and asparagus cook until asparagus is tender and fish is fully cooked. 

Transfer to a serving bowl, garnish with chopped cilantro and basil. Serve with white rice and squeeze some lime some juice on top.

 

Tips:

• The best curry sauce to use is with this recipe is Thai green.
• You can't actually eat most of the fish head but it does add a lot of flavor to the dish.
• Don't bother adding spices for color if you're putting squid ink in the curry.
• Lemongrass can be a bit sharp and poky in texture; to fix this, boil it in a kettle before you add it and then scrape it to bits on a chopping board with a blunt knife. This separates the essence from the stringy bits. Add the essence to the pot.
• It can be spicy (if you use a lot of the chili paste) so be aware.  It is fantastic however with the spice and a great one pot meal if you've got the patience to see it through