Grind the curry paste ingredients with a little water in a blender until smooth.
Put the oil in a pan and heat till it shimmers.
Add the seasoning and fry till the mustard seeds start to pop.
Add the curry paste, mix and let it boil until thick.
Add the powders and salt to taste.Mix well.
Simmer covered until the raw smell goes. Spices should smell cooked.
Open when thick enough to eat.
Put cleaned thick fish slices into the curry.
Add tamarind paste and simmer for 5 more minutes.
Toss fish in combined chili pepper, lime juice and salt.
Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.
he coconut mik, soy sauce, fish sauce, lime juice, palm sugar
urning,set aside.
mix curry powder with 4 tbsp water
n a small bowl, combine fish curry powder and chili powder and
nd salt the fish and keep the fish aside.
Procedure: Grind
econds.
5. Add curry powder and stir another 10
n high heat. Cook the curry paste for 1 min, stirring
Wipe fish dry with paper towels, cut
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
Add curry powder, salt and pepper and stir for 1 minute.
Add coconut milk, tomatoes, stock and allspice, bring to boil.
Reduce heat and simmer for 20 minutes.
Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
Wash and dry fish well and rub all over
Put fish in a microwave dish.
Mix soup, apple juice and curry powder.
Pour over fish. Microwave six to eight minutes on High. Fish will flake when done.
May also be baked for 15 to 20 minutes in 350\u00b0 oven.
an over high heat. Add curry paste and cook for 30
n curry paste and cook for 2 mins. Add coconut milk, fish
or 20 mins. Drizzle the fish with the lemon juice and
Heat oil in a large saucepan over high heat. Saute onions, lime leaves and chilies for 3-4 mins, until onions are tender.
Stir in curry powder and cook for 1 min, until fragrant. Mix fish stock and coconut milk. Bring to a simmer. Add fish and corn. Simmer, covered, for 2-3 mins.
Stir in snow peas, sugar and fish sauce. Simmer for 1 min.
Remove from heat and stir in spinach. Serve with brown rice.
n medium heat. Cook the fish for about 5 mins, or
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.