3 lemongrass sizes (only the white part), in slices
1 piece of 4 cm of fresh ginger, in slices
2 teaspoons of prawn paste
1/4 Cup (60 ml) oil
1 tablespoon fish curry powder
1 Cup (250 ml) coconut milk
1 Cup (250 ml) water
1 tablespoon of tamarind concentrate
1 spoonful of kecap manis
350 g of white fish fillets, consistent meat, in small
2 ripe tomatoes, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
Put the chillies on, the onion, garlic, lemongrass, ginger and prawn paste in a crusher and thick beaters. Add 2 tablespoons of oil and continue whisking until the mixture forms a creamy, lump-free paste, rebañan do towards aba]or occasionally the edges of the glass with a spatula.
Heat the remaining oil in a wok or large, thick-bottomed frying pan and stir in the pasta. Sophria during 3 o 4 minutes over a low heat and keep stirring until it releases a lot of aroma. Add the curry powder and continue to simmer and continue to stir during 2 more minutes. Add coconut milk, water, tamarind and kecap manis. I filled a boiling veil, stirring occasionally, and reduce the heat, letting it cook for a few 10 minutes.
Stir in the fish, tomato and lemon juice and season with salt and pepper. Let it cook some 5 minutes or until the fish is well made. Serve immediately with steamed rice and garnished with soybean sprouts or colored herbs.
Fish curry powder is a blend of spices that combines well with the delicate flavors of seafood.
Recipes easy to https://recetasdecocinafaciles.NET /