Tuesday, August 22, 2006

#86 Thai Fish Curry

How I cook a fish curry in about 20 minutes:

olive or coconut oil for frying
red onion(s)
2 cloves of garlic
fresh ginger, peeled and finely chopped
1 red chilli, finely chopped
1 tablespoon fish sauce
juice of 1 or 2 limes
half a can of coconut milk
fillets of firm fish (Perch for preference) cut into cubes
½ mango (also in cubes)
some fresh coriander

1. Heat the oil in a frying pan over a medium heat and fry the onion and garlic until soft. Add the ginger and chillies and fry further 2 - 3 minutes.

2. Stir in the fish sauce, lime juice, coconut milk and cook for a further few minutes.

3. Add the fish and simmer for 5 minutes or until the fish is nearly cooked, then add mango, cook for 2 more minutes.

4. Dress with freshly chopped coriander.

Serve with rice or noodles.

More curries #73 and #69

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