Indian Fish Curry Recipe - Cooking Index
Indian Fish Curry Recipe - Cooking Index
| Spice Paste | ||
| 1 | Lemongrass stalk | |
| 8 | Walnut-size shallots | |
| 6 | Garlic cloves | |
| 2 | Ginger - (quarter-size) | |
| 2 | Fresh red jalapeño chiles - seeded | |
| 1/4 cup | 59ml | Water |
| Cooking | ||
| 3 tablespoons | 45ml | Cooking oil |
| 2 tablespoons | 30ml | Curry powder |
| 1 teaspoon | 5ml | Chili garlic sauce |
| 1/2 cup | 118ml | Tamarind water |
| = (made by soaking 4 tbspns tamarind pulp | ||
| In 1/2 cup hot water for 10 to 15 minutes | ||
| And extracting the juices) | ||
| 1 tablespoon | 15ml | Soy sauce |
| 1 tablespoon | 15ml | Oyster-flavored sauce |
| 2 teaspoons | 10ml | Sugar |
| 1/2 teaspoon | 2.5ml | Black pepper |
| 1 | Asian eggplant - cut into 6 slices | |
| 6 | Okra pods - trimmed without | |
| Piercing the pods | ||
| 1 | Fish - (1 1/2 to 2 lbs) - cleaned | |
| = (such as sea bass or red snapper) | ||
| 1/2 cup | 118ml | Water |
| 1 | Tomato - cut 4 wedges |
Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.
Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.
Stir in curry powder, chili garlic sauce, tamarind water, soy sauce, oyster-flavored sauce, sugar, and black pepper. Place eggplant and okra in pan. Lay fish on top of vegetables and add water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.
Place tomato around fish; cover and simmer until fish just begins to flake, about 20 minutes.
This recipe yields 4 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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