I love fish curry! Unfortunately my family doesnt… so thats why there are few fish recipes on my page. I made this and asked my family to try it because i was thinking of all those who just eat fish!!!
You can make this curry with vegetables or chicken or meat…its the way to make it thats important 🙂 For this coconut is a must..tho i must say i have even made it without the coconut…Ofourse it tastes better with it!!
INGREDIETNS FOR 2
400-500 grams of fish. (i used hake slices)..cleaned n washed
to be ground to a paste: 1 small onion, 4-5 cloves of garlic, 1 small piece of ginger
1 onion chopped fine
3 tablespoons of tomato paste
1 cup of thick coconut milk
2 tablespoons of Nitu Didi Red thai curry powder OR you can use any thai curry powder or paste
1 teaspoon of hot red chilli powder (optional)
coriander leaves
a few curry leaves (if you can get them)
salt to taste
1/4 teaspoon of citric acid crystals OR juice of 1 lime
4-5 tablespoons of cooking oil
METHOD
in a wok add the oil and heat it well and fry the onion till transparent. Then add the ground paste and fry it very well till the oil separates and the raw smell of ginger garlic has given way to a lovely aroma. Add the spices and about 1/2 cup of water and let it come to a nice boil. Add the fish, the cocnut milk and the rest of the ingredients. Cook till fish is done (about 10 minutes ) and remove from the heat. Serve with white rice
TIP: If you want a thicker curry add less water and if you want a thinner one add more water. Please remember this curry thickens while kept due to the coconut milk!!