First fry the fish in a LARGE pan or
tep 13.
Make the curry sauce: Add the cream from
Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
Mix the corn flour and curry powder and use to thicken the onions and vinegar.
Place alternate layers of fish and onion mixture in a dish and serve cold.
edium-high heat. Season the fish with salt and place in
Pat fish dry and fry until golden.
Drain and cool on paper towel.
When cool, layer in a deep dish.
In a clean pan, heat a little oil and fry onions til soft.
Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
Stir in vinegar and water to make a thin sauce.
Add bay leaves, apricot jam and seasonings to taste.
Simmer uncovered for 10 minutes.
Pour over fish, cover and refrigerate for at least 3 days before serving.
large frypan.
Season fish with salt and pepper. Fry
p the flesh of the fish by sprinkling salt on both
Preheat oven to 350\u00b0F.
Wash and pat dry the fish pieces and dip them in flour to coat.
In a baking dish, make a bed of onion slices and lay fish on top.
Combine remaining ingredients and pour over the fish and onions.
Cover with a tight fitting lid or seal with foil and bake for 1 hour.
Remove from oven and let cool, then refrigerate for 2 days before serving.
Put fish in gallon jar, Add pickling
shallots, cumin and half the fish sauce into a tall bowl
Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.
Heat oil in a large frying pan over medium heat, add onion and cook for 2-3 mins, or until softened. Add curry paste and cook for 1 min, or until fragrant. Add coconut cream and milk. Bring to a boil, add tomato and fish. Reduce heat and simmer, covered, for 8-10 mins, or until fish is just cooked. Remove from heat and add cilantro. Season. Serve with rice.
Combine fish with 1 1/2 tbsp water, curry paste, fish sauce, sugar and a large pinch of salt. Add green beans and mix until combined. Form into 20 small cakes, around 2 inch long by 1/3 inch wide. Chill for 10 mins.
Meanwhile, to make the pickles, combine all ingredients in a bowl.
Lightly coat a nonstick frying pan with oil and place over high heat. Working in batches, cook fish cakes for 3 mins, flipping halfway. Serve with spicy pickles.
Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
Add water and bring it to the boil.
Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
Garnish with remaining slices of ginger and peanuts.
Serve with steaming rice.
Place fish, curry paste, fish sauce, egg and lime peel
.
Process fish, 1 cup coconut milk, curry paste, fish sauce, 2
Heat the oil in a wok or non-stick frying pan and cook the red onions and scallions for 2 mins. Add the fish, garlic, chilies, beans and curry paste and cook for 3 mins. Pour in the coconut milk and stock and bring to a boil. Season with salt and black pepper and cook over low heat for 4 mins.
Fold in the spinach and cook for 1 min. Remove from the heat. Add the basil and lime juice and zest and allow to stand for 4 mins, stirring occasionally. Serve with boiled rice.
You may use suckers, Northern or crappies for this recipe.
Combine coconut cream, stock, curry paste, fish sauce and lime leaves in a 4.5 quart slow cooker. Add pork belly and sweet potatoes. Cook, covered, on high for 4 hours.
Skim fat from surface then stir in beans. Cook, covered, on high for 30 mins. Season to taste.
Serve curry topped with basil, chili and reserved kaffir lime leaf.
COOK FISH---Bake 15 minutes at 180C (