Fish curry

cocina asiatica
Malaysian cuisine
Fish curry
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Portions 4
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prep time
25 min
cooking time
25 min
total time
50 min
prep time
25 min
cooking time
25 min
total time
50 min
  • 3-6 medium red chilli
  • 1 Onion, minced
  • 4 cloves of garlic
  • 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
  • 1/4 pepper
  1. 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.
  2. 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.
  3. 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 /

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