Curry from white fish

To curry it is very recommended to serve rice — it can be long-grain crumbly or glutinous, Thai one. It is up to you to decide. Curry paste is of different colors depending on the composition. As a rule, it is sold in Asian supermarket departments and in Asian markets.

List of required products

  • 500 g fillets of white fish;
  • 400 ml of coconut milk;
  • 200 grams of okra (or 200 g of corn kernels);
  • 1 small eggplant;
  • 2 medium onions;
  • 1 small red hot chili;
  • 1 clove of garlic;
  • 6-8 cherry tomatoes;
  • 1 lemon;
  • 2 tbsp. red curry paste;
  • 3 tbsp. soy sauce;
  • 1 tbsp. oyster sauce
  • 2-3 tbsp. peanut or corn oil;
  • 1 tsp. brown sugar;
  • 1 tsp. mustard seed;
  • 1 tsp. ground turmeric;
  • several sprigs of coriander;
  • 2-3 springs of chives;
  • sea ​​salt.

Begin to cook

  1. Cut the fish into large pieces, sprinkle with salt and lemon juice. Leave for 10 minutes.
  2. Eggplant is cut into large cubes and onions — into thick rings. Cut the cherry tomatoes into halves. Chop the garlic finely. Remove the seeds from the chili and cut them into thin rings.
  3. Heat the oil in a wok or deep pan and fry the garlic, chili and spices there for 30 seconds.Add the curry paste, mix and remove from heat.
  4. Put eggplant, okra, tomatoes and onions into any solid container suitable for the steamer. Arrange the pieces of fish on top. Add coconut milk, seasoned spices with garlic and chili, pour inside soy and oyster sauces, season with sugar and 1-2 tbsp. of lemon juice.Stir and cook for 25-30 minutes.
  5. Before serving, sprinkle with finely chopped chives and cilantro leaves.

Curry from white fish

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Curry from white fish