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Indian Curry : Indian Curry Fish


Ingredients A

  • 1 (500g) Tilapia fish / red snapper
  • 2 stems curry leaf (leaves only)
  • 4 green chilies (cut into triangular)
  • 1 egg plant/Aubergine (cut into triangular)
  • 5 lady's finger (cut into lengthways)
  • 1 tomato (wedged)
  • 4 bowls (1000ml) water
  • 200ml thick coconut milk

Ingredients B (Pounded)

  • 2 stems lemon grass
  • 6 shallots
  • 5 garlic cloves
  • 5 dried chilies (soaked)
  • Spices
  • 4 star anises
  • 6 cloves
  • 1 stalk cinnamon stick
  • 3 cardamoms

Seasonings

  • 2 tablespoon fish curry powder
  • 1 tablespoon tamarind paste
  • 1 teaspoon salt
  • 1 tablespoon sugar


Method for Cooking Indian Curry Fish:

  1. Rinse fish and cut into two, drain well, ready to use.
  2. Heat up 4 tablespoons oil in the preheated wok, stir-fry pounded ingredients B over low heat until fragrant, add in curry leaves and curry powder, and toss well.
  3. Add spices, stir-fry for a while, pour in water and seasoning, once boiled, put in fish, green chilies, egg plants, tomatoes and lady's finger, cook for 10 minutes, simmer until the fish pieces are cooked through.
  4. Lastly, add in coconut milk, once boiled, remove from heat. Serve hot.

Indian Curry

 
 
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Last Updated: 24/07/2011